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.

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Prep Time 5 min
Total Time 38 min
Servings 4

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

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Directions

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.