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Italian Cauliflower Salad

Prep 5 min
Total 38 min
Servings 4

Authentic ingredients, such as Italian black olives, anchovies and hard-cooked eggs, make this the perfect salad for an Italian-themed menu. MORE+ LESS-

By Betty Crocker Kitchens

October 21, 2008

Ingredients

small head cauliflower, separated into flowerets

cup imported Italian black olives, pitted

tablespoons large capers, drained

flat anchovy fillets in oil

hard-cooked eggs, cut into fourths

1/4

cup olive or vegetable oil

tablespoon red wine vinegar

1/2

teaspoon salt

1/4

teaspoon pepper

Steps

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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.