Italian Cauliflower Salad

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.

Prep Time

05

Minutes

Total Time

38

Minutes

Makes

4

servings

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
  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.
  2. Place cauliflower on serving platter. Arrange olives, capers, anchovy fillets and eggs around cauliflower. Mix remaining ingredients; pour over salad.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Anchovies are tiny fish that are generally filleted, salt-cured and canned in oil. You can find them in specialty food shops sold flat or rolled.
Time Saver
Go ahead and use 2 cups of precut cauliflowerets, if you’d like.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 265
    • (Calories from Fat 205 ),
  • Total Fat 23 g
    • (Saturated Fat 4 g,),
  • Cholesterol 215 mg;
  • Sodium 1030 mg;
  • Total Carbohydrate 7 g
    • (Dietary Fiber 3 g,
  • Protein 10 g;
Percent Daily Value*:
    Exchanges:
    • 1 Vegetable;
    • 3 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.