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 5 min
  • Total Time 38 min
  • Servings 4

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.

Expert Tips

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.

Go ahead and use 2 cups of precut cauliflowerets, if you’d like.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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