The colorful cauliflower salad with anchovies and olives is a true explosion of flavors, a dish we recommend trying. You can serve the colorful cauliflower salad warm or at room temperature.
Cauliflowers are true allies for our diet, rich in minerals, folic acid, fiber, calcium, iron, phosphorus, and vitamin C.
We used colorful cauliflowers, but if you can’t find them or only have one type at home, you can easily make this recipe.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 2/3 people
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for the Colorful Cauliflower Salad with Anchovies and Olives:
- 14 oz steamed colorful cauliflower
- 6 fillets anchovies in oil
- 3 tablespoons pitted Taggiasca olives
- to taste extra virgin olive oil
- to taste white vinegar
- to taste fine salt
- to taste black pepper
Tools for the Colorful Cauliflower Salad with Anchovies and Olives:
- 1 Bowl
- 1 Knife
- 1 Spoon
Steps for Preparing the Colorful Cauliflower Salad with Anchovies and Olives:
Take the steamed colorful cauliflowers and while they are still warm, place them in a large bowl. Season them with extra virgin olive oil, salt, pepper, and white or apple cider vinegar.
Purple cauliflower tends to change color and become much lighter when in contact with vinegar, so don’t worry if you notice this color change.
Add the sliced anchovy fillets and the Taggiasca olives drained from their oil to the seasoned cauliflowers. Mix the salad gently, taking care not to break the cauliflowers.
Serve the salad immediately while still warm or at room temperature. We’ve tried it both ways, but we preferred it warm as the flavors of the various ingredients are more pronounced.
Tips:
If you make this recipe to use leftover cauliflower, you can heat it for a few minutes in the microwave and then use it as per the recipe.
If you steam the cauliflower in the traditional way without the pressure cooker or multicooker as we did, consider 18-20 minutes. We always recommend checking the cooking after 15 minutes; just insert the fork into a cauliflower floret. If it goes in easily, they are cooked.
