Cauliflower & Bread Salad (Panzanella Di Cavolfiore)

Total Time
Prep 20 mins
Cook 20 mins

Had this for lunch today and it was just so tasty. Adapted from a recipe by Fiona Smith

Ingredients Nutrition


  1. Split the bread in half horizontally and toast or you could char-grill it and set aside.
  2. Divide the cauliflower into bite sized florets and steam for about 5 minutes until tender.
  3. Refresh with cold water and drain and place in a large serving dish.
  4. Blacken the skin or the red capsicums under a griller or over direct flame.
  5. Place in a plastic bag to steam for 5 minutes, then peel the blackened skin from them.
  6. Slice the capsicum into strips and scatter over the cauliflower then add the garlic, olives, anchovies, capers, chillies and parsley.
  7. Toss through the olive oil and vinegar and add salt to taste.
  8. Tear the toasted bread into bite sized pieces and add and toss again.