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Italian Cauliflower Salad

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Betty Crocker Kitchens
Updated Oct 21, 2008
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Authentic ingredients, such as Italian black olives, anchovies and hard-cooked eggs, make this the perfect salad for an Italian-themed menu.

Italian Cauliflower Salad

  • Prep Time 5 min
  • Total 38 min
  • Servings 4
  • Ingredients 9
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Ingredients

  • 1 small head cauliflower, separated into flowerets
  • 1 cup imported Italian black olives, pitted
  • 2 tablespoons large capers, drained
  • 6 flat anchovy fillets in oil
  • 4 hard-cooked eggs, cut into fourths
  • 1/4 cup olive or vegetable oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Step 
    1
    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.
  • Step 
    2
    Place cauliflower on serving platter. Arrange olives, capers, anchovy fillets and eggs around cauliflower. Mix remaining ingredients; pour over salad.

Nutrition

265 Calories
23 g Total Fat
10 g Protein
7 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
265
Calories from Fat
205
Total Fat
23 g
Saturated Fat
4 g
Cholesterol
215 mg
Sodium
1030 mg
Potassium
310 mg
Total Carbohydrate
7 g
Dietary Fiber
3 g
Protein
10 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
26%
26%
Calcium
8%
8%
Iron
14%
14%
Exchanges:
1 Vegetable; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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