Cauliflower Salad with Olives and Capers Recipe

Name: Cauliflower Salad with Olives and Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower, cut into 1-inch flowerets (about 6 cups); a 3-ounce jar pimiento-stuffed olives, drained and chopped (about 3/4 cup); 3 celery ribs, sliced thin diagonally; 1/4 cup chopped drained peperoncini (pickled Tuscan peppers); 2 tablespoons drained capers; 1/2 cup drained caper berries*; 3 tablespoons white-wine vinegar; 3 tablespoons extra-virgin olive oil; 6 flat anchovy fillets, or to taste; *available at specialty foods shops

Servings: persons

1 head cauliflower, cut into 1-inch flowerets (about 6 cups)
a 3-ounce jar pimiento-stuffed olives, drained and chopped (about 3/4 cup)
3 celery ribs, sliced thin diagonally
1/4 cup chopped drained peperoncini (pickled Tuscan peppers)
2 tablespoons drained capers
1/2 cup drained caper berries*
3 tablespoons white-wine vinegar
3 tablespoons extra-virgin olive oil
6 flat anchovy fillets, or to taste
*available at specialty foods shops

1
In a large saucepan of boiling salted water cook cauliflower until just tender, about 4 minutes.
2
In a colander drain cauliflower and rinse under cold water to stop cooking.
3
Drain cauliflower well and in a large bowl toss with olives, celery, peperoncini, capers, and caper berries.
4
In a blender blend vinaigrette ingredients until combined well.
5
Add vinaigrette to salad, tossing well, and season with salt and pepper.
6
Salad will improve in flavor if kept, covered and chilled, at least 1 day and up to 3.
7
Bring salad to room temperature before serving.

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 head cauliflower, cut into 1-inch flowerets (about 6 cups), a 3-ounce jar pimiento-stuffed olives, drained and chopped (about 3/4 cup), 3 celery ribs, sliced thin diagonally, 1/4 cup chopped drained peperoncini (pickled Tuscan peppers), and more.

Yes, Cauliflower Salad with Olives and Capers falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cauliflower Salad with Olives and Capers

How did you like this recipe?

Frequently Asked Questions