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    You are in: Home / Recipes / Cauliflower & Bread Salad (Panzanella Di Cavolfiore) Recipe
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    Cauliflower & Bread Salad (Panzanella Di Cavolfiore)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Latchy's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Cauliflower & Bread Salad (Panzanella Di Cavolfiore)

    Serving Size: 1 (329 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 299.6
     
    Calories from Fat 159
    53%
    Total Fat 17.7 g
    27%
    Saturated Fat 2.5 g
    12%
    Cholesterol 10.2 mg
    3%
    Sodium 815.8 mg
    33%
    Total Carbohydrate 29.8 g
    9%
    Dietary Fiber 7.0 g
    28%
    Sugars 7.6 g
    30%
    Protein 10.5 g
    21%

    The following items or measurements are not included:

    ciabatta

    white wine vinegar

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