Arrosto Insalata Di Cavolfiore Italian Cauliflower Salad
photo by Artandkitchen
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 4 anchovies, rinsed (optional)
- 2 tablespoons black olives, rinsed
- 1 -2 tablespoon capers, rinsed
- 1 cauliflower, rinsed and broken into bite size pieces
- 1 red bell pepper, seeded cut into chunks
- 6 garlic cloves, peeled and crushed
- herbs
- 1⁄3 cup olive oil
- 2 tablespoons red wine vinegar or 2 tablespoons lemon juice
directions
- Preheat oven to 425 degrees.
- Toss cauliflower, peppers and garlic with just enough olive oil to coat and season with pepper and herbs. Can salt but take care because the anchovies, olives, and capers have salt.
- Roast on a cookie sheet pan until crisp-tender about 20 minutes.
- Cool about 20 minutes to room temperature.
- Roughly chop the anchovies, olives and capers. Stir in the oil and vinegar.
- Pour over the roasted veggies.
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Reviews
-
Perfect light salad for a sommer day. My children liked the sauce too, they usually don't like anchovies so much, but your recipe convinced them that anchovies are great!<br/>Thanks a lot for "converting" my children!<br/>Done with fresh herbs form garden self pickled small black olives!<br/>Done for ZWT7
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey