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    You are in: Home / Recipes / Marinated Romanesco and Cauliflower Salad Recipe
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    Marinated Romanesco and Cauliflower Salad

    Marinated Romanesco and Cauliflower Salad. Photo by WiGal

    1/1 Photo of Marinated Romanesco and Cauliflower Salad

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    Cookgirl's Note:

    A broccoli salad recipe I played with. Printed in First magazine, June 1998. You could also substitute broccoflower for the romanesco. References online describe the romanesco as looking like a cross between a wedding cake and a star fish! Similar to cauliflower and cooked in much the same way, but it has a nuttier flavor. Do give it a try! It's a shame to have to chop the romanesco up for this recipe! Another way to serve it is to steam the romanesco whole with just the lower stalk cut off and florets left intact. Talk about a presentation! Add a drizzle of lemon juice or butter; sprinkle of salt and pepper. Oh yes!

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    Ingredients:

    Servings:

    Units: US | Metric

    Dressing

    Salad

    • 3/4 lb romanesco, florets
    • 3/4 lb cauliflower floret
    • 2 carrots, peeled and sliced diagonally
    • 1 red peppers (optional) or 1 -2 Thai peppers, seeded, minced (optional)
    • 3 tablespoons fresh cilantro, chopped

    Directions:

    1. 1
      Prepare the dressing in a non-reactive bowl by whisking the ingredients together. Taste and adjust seasoning if necessary. Set aside.
    2. 2
      Lightly blanch the romanesco and cauliflower in a large pot of boiling water, only until the romanesco is brightly colored. Immediately plunge into cold water to stop the cooking process. Drain well.
    3. 3
      Transfer the blanched vegetables, carrots (and chilies if using) to a salad bowl and pour the salad dressing over them. Cover.
    4. 4
      Best if salad is prepared several hours in advance to allow the vegetables to marinate.
    5. 5
      *Important*: stir in the cilantro leaves just before serving.

    Ratings & Reviews:

    • on March 01, 2009

      55

      Wow! I made this for a book club potluck, everyone loved it. The tangy Asian dressing is awesome. I am part of a sustainable agriculture co-op (really recommend) so I was able to substitute sweet baby broccoli for the cauliflower and add an indigo carrot- yes, they are purple- and the colors were fantastic. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 06, 2008

      55

      Love the colors and taste especially the ginger in the dressing! DH liked this a lot more than salads marinated in Italian dressing. This was easy to downsize for the two of us. Made as posted except I use black instead of white pepper. Thank you Cookgirl for sharing a wonderful make ahead recipe. Made for Vegetarian/Vegan Recipe Swap-recipenapped it.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Marinated Romanesco and Cauliflower Salad

    Serving Size: 1 (107 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 64.2
     
    Calories from Fat 41
    64%
    Total Fat 4.6 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 225.3 mg
    9%
    Total Carbohydrate 5.3 g
    1%
    Dietary Fiber 2.0 g
    8%
    Sugars 2.3 g
    9%
    Protein 1.3 g
    2%

    The following items or measurements are not included:

    romanesco

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