The cauliflower and olive salad is a delicate, light, and tasty side dish that pairs well with any meat or fish main course. For dressing, I used the Gusto Toscano zero alcohol onion distillate, a gourmet condiment with a strong flavor that gave this dish the fragrance of red onion. And so a simple side dish becomes extraordinary. For my cauliflower and olive salad, I chose Taggiasca olives, small and flavorful, but you can also use Leccino olives. If you have large black olives, I recommend cutting them into small pieces.
Not to be missed
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Microwave, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 cauliflower (about 2.2 lbs)
- 3.5 oz Taggiasca olives
- 2 tablespoons Tuscan onion distillate
- 2 tablespoons extra virgin olive oil
- to taste salt
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Vegetable Strainer
- 1 Microwave Steamer
- 1 Microwave Oven
- 1 Salad Bowl
Steps
Clean the cauliflower: remove the outer leaves, separate the florets from the stem, wash them, and place them in the microwave steamer. Cook at 900 w for 12 minutes. If you don’t have a microwave, boil the cauliflower in plenty of boiling water for ten minutes. The cooking time may vary depending on the size of the florets. To check if it’s cooked, pierce the stems of the florets with a fork: if it goes in easily, they’re ready, otherwise continue cooking until the florets are soft. Drain, transfer to a salad bowl, let cool slightly, then add the Taggiasca olives, oil, zero alcohol onion distillate, adjust the salt, mix gently and serve.
