Cauliflower and olive salad is a delicate, light, and tasty side dish that pairs well with any meat or fish main course. To dress it, I used Gusto Toscano’s alcohol-free onion distillate, a gourmet seasoning with a bold 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. And if you have large black olives, I recommend chopping them into small pieces.
Not to be missed
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Microwave, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 cauliflower (about 2.2 lbs)
- 3.5 oz Taggiasca olives
- 2 tbsp Tuscan onion distillate
- 2 tbsp extra virgin olive oil
- to taste salt
Tools
- 1 Cutting board
- 1 Knife kitchen
- 1 Colander for vegetables
- 1 Steamer for microwave
- 1 Microwave oven
- 1 Salad bowl
Steps
Clean the cauliflower: remove the outer leaves, detach 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, you can boil the cauliflower in plenty of boiling water for ten minutes. Cooking time may vary depending on the size of the florets. To check if it’s cooked, insert a fork into the stem of the florets: if it goes in easily, they are ready; otherwise, continue cooking until the florets are tender. Drain, transfer to a salad bowl, and let them cool, then add the Taggiasca olives, olive oil, alcohol-free onion distillate, season with salt, mix gently, and serve.
