Arrosto insalata di cavolfiore, or Italian cauliflower salad, is a delightful and versatile dish that combines roasted cauliflower with a variety of fresh vegetables, herbs, and a tangy dressing. It is a popular side dish or light lunch option in Italy and is often served at picnics, barbecues, and other gatherings. The roasted cauliflower adds a smoky and caramelized flavor to the salad, while the fresh vegetables and herbs provide a bright and refreshing contrast. The dressing, typically made with olive oil, vinegar, mustard, and herbs, adds a tangy and flavorful touch to the dish. With its vibrant colors and delicious flavors, arrosto insalata di cavolfiore is a must-try for anyone looking for a healthy and flavorful salad recipe.
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ITALIAN CAULIFLOWER SALAD
This cold cauliflower salad is packed with fresh veggies, salami, and pepperoni. The homemade Italian dressing adds so much flavor!
Provided by Karly Campbell
Time 2h18m
Number Of Ingredients 15
Steps:
- Chop the cauliflower into bite-sized pieces and place in a large microwave-safe bowl. Add 2 tablespoons of water, cover with plastic wrap, and microwave for 3 minutes or until as tender as you'd like. Drain the liquid from the bowl.
- Slice the grape tomatoes in half. Chop the spinach into small pieces. Cut the pepperoni and salami slices in half.
- Add the tomatoes, spinach, pepperoni, salami, mozzarella, onion, and pepperoncini to the bowl with the cauliflower.
- In a small bowl, whisk together the olive oil, lemon juice, salt, oregano, basil, rosemary, and garlic until well combined. Taste and add additional lemon, herbs, or salt as desired.
- Pour the dressing over the cauliflower salad and toss to coat.
- Cover the bowl and refrigerate for 2 hours to allow the flavors to meld before serving.
Nutrition Facts : Calories 357 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 31 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 986 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
ITALIAN CAULIFLOWER SALAD
Authentic ingredients, such as Italian black olives, anchovies and hard-cooked eggs, make this the perfect salad for an Italian-themed menu.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 38m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add cauliflower. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until crisp-tender; drain. Cool about 20 minutes to room temperature.
- Place cauliflower on serving platter. Arrange olives, capers, anchovy fillets and eggs around cauliflower. Mix remaining ingredients; pour over salad.
Nutrition Facts : Calories 265, Carbohydrate 7 g, Cholesterol 215 mg, Fat 3 1/2, Fiber 3 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1030 mg
ROASTED CAULIFLOWER SALAD RECIPE BY TASTY
Here's what you need: cauliflower, large carrots, ground cumin, paprika, kosher salt, black pepper, olive oil, medium red onion, fresh italian parsley, tahini, garlic, lemon juice, water, olive oil, kosher salt, pepper
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.
- Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
- Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
- In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
- Drizzle the salad with the dressing, then serve.
- Enjoy!
Nutrition Facts : Calories 305 calories, Carbohydrate 17 grams, Fat 25 grams, Fiber 6 grams, Protein 6 grams, Sugar 5 grams
ITALIAN ROMANESCO CAULIFLOWER SALAD
This is a traditional salad from Naples, known as Insalata di Rinforzo, which is typically served at Christmas time. It's lovely and colorful as it uses cauliflower, lime green Romanesco and dark green broccoli and is jazzed up with olives and red pickled peppers. It is served with a lemon-based vinaigrette and sometimes anchovies and capers.
Provided by linacavezza
Categories Salad Vegetable Salad Recipes Cauliflower
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
- Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
- Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
- Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.
- Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 16.6 g, Fat 12.9 g, Fiber 7.1 g, Protein 6.4 g, SaturatedFat 1.8 g, Sodium 273.8 mg, Sugar 5.8 g
ARROSTO INSALATA DI CAVOLFIORE ITALIAN CAULIFLOWER SALAD
Yummy authentic Italian ingredients of black olives, anchovies and capers, make this the wonderful salad for an Italian menu.
Provided by Rita1652
Categories Cauliflower
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 145.6, Fat 12.7, SaturatedFat 1.8, Sodium 94.4, Carbohydrate 7.3, Fiber 2.6, Sugar 2.7, Protein 2.3
ITALIAN CAULIFLOWER SALAD
Great side dish to serve with your Italian meal. I like the cauliflower crunchy but you can cook it longer to suit your taste.
Provided by Bergy
Categories Cauliflower
Time 48m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put cauliflower in lightly salted boiling water for 3 minutes, remove and put in cold water for 30 minutes or more, Drain well before mixing with dressing.
- In a bowl combine oil, lemon juice, capers, olives, onion, celery parsley, Salt& Pepper, mix well.
- Add well drained cold cauliflower, Toss.
- Place in serving dish& serve.
ZESTY CAULIFLOWER ANTIPASTO SALAD
Light and refreshing Italian-themed summer salad that replaces pasta with cauliflower. I typically make my own salad dressing but found that olive oil solidifies when refrigerated and bottled dressing works best in this. It also adds a ton of flavor, cutting down on the ingredient list. This is a great side dish for a summertime BBQ or picnic. Serve cold or at room temperature.
Provided by Soup Loving Nicole
Categories Salad Vegetable Salad Recipes Cauliflower
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Place cauliflower, onion, and salad dressing in a large bowl. Stir to coat. Cover and marinate for 30 minutes.
- Add tomatoes, artichoke hearts, olives, banana peppers, mozzarella balls, and salami; stir to combine.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 12.1 g, Cholesterol 36.5 mg, Fat 17.3 g, Fiber 3.3 g, Protein 10.8 g, SaturatedFat 6.7 g, Sodium 882.1 mg, Sugar 3.1 g
Tips:
- Choose the right cauliflower: Look for a head of cauliflower that is compact and heavy, with tightly packed florets. Avoid heads with any signs of bruising or discoloration.
- Cut the cauliflower into even-sized florets: This will help them cook evenly. You can use a sharp knife or a vegetable chopper to cut the cauliflower.
- Blanch the cauliflower: This will help to retain the cauliflower's vibrant color and crisp texture. To blanch the cauliflower, bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 2-3 minutes, or until they are tender-crisp. Immediately transfer the cauliflower to a bowl of ice water to stop the cooking process.
- Make the dressing ahead of time: The dressing can be made up to 24 hours in advance. This will allow the flavors to meld and develop.
- Serve the salad immediately: Arrosto insalata di cavolfiore is best served immediately after it is made. The cauliflower will start to wilt if it sits for too long.
Conclusion:
Arrosto insalata di cavolfiore is a delicious and refreshing salad that is perfect for a summer meal. It is made with roasted cauliflower, tomatoes, olives, and a tangy dressing. The salad is easy to make and can be served as a side dish or a main course.
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