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Italian Cauliflower Salad

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Italian Cauliflower Salad
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  • Prep 5 min
  • Total 38 min
  • Servings 4
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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.
By Betty Crocker Kitchens
Updated Oct 21, 2008

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Go ahead and use 2 cups of precut cauliflowerets, if you’d like.

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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