Italian Romanesco Cauliflower Salad Recipe

Name: Italian Romanesco Cauliflower Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds broccoli, broken into florets; 1 head cauliflower, broken into florets; 1 head Romanesco cauliflower, broken into florets; 2 lemons, juiced; 6 1/2 tablespoons extra-virgin olive oil; 1 clove garlic, minced; 1 teaspoon chopped fresh oregano; salt and ground black pepper to taste; 10 green Italian olives, or more to taste; 10 black Italian olives, or more to taste; 2 papaccelle (pickled sweet peppers), cut into strips

Servings: persons

2 pounds broccoli, broken into florets
1 head cauliflower, broken into florets
1 head Romanesco cauliflower, broken into florets
2 lemons, juiced
6 1/2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 teaspoon chopped fresh oregano
salt and ground black pepper to taste
10 green Italian olives, or more to taste
10 black Italian olives, or more to taste
2 papaccelle (pickled sweet peppers), cut into strips

1
Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
2
Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
3
Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
4
Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.
5
Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.

412

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.

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

You need 11 ingredients. The key ingredients include: 2 pounds broccoli, broken into florets, 1 head cauliflower, broken into florets, 1 head Romanesco cauliflower, broken into florets, 2 lemons, juiced, and more.

Yes, Italian Romanesco Cauliflower Salad 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.

Italian Romanesco Cauliflower Salad

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