Ingredients: Per 4 servings
- 1 cauliflower
- 12 black olives
- 1 tablespoon capers
- 1 bell pepper, in vinegar
- 2 salted anchovies
- vinegar to taste
- Extra Virgin Olive Oil to taste
- salt to taste
Clean the cauliflower and divide into florets.
Rinse in running water and boil in a large pot of salted water.
Rinse and finely chop the anchovies.
Drain the peppers of the vinegar and cut into thin slices.
When the cauliflower is cooked al dente, drain and toss with vinegar, oil, salt and pepper.
Also sdd the olives, capers, anchovies and peppers.
Mix together carefully and bring the salad to the table.
White cauliflower is part of the Brassicaceae family.
In order to choose a fresh one, pay attention to the compactness of the pulp, which must be very firm and must not have strange spots. Also, the leaves that surround it should be bright green.
Rich in nutrients and vitamins, cauliflower, as all the vegetables of the same family, is famous for its rather unpleasant odor due to the presence of sulfur compounds.
Apart from this minor inconvenience, cauliflower is among the most tasty and healthy vegetables. It is extremely versatile and can be eaten either cooked - in soups, with pasta or as a side dish - it raw with vinaigrette.
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