Romanesco Summer Salad Recipe

Name: Romanesco Summer Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; 1 medium Romanesco or regular cauliflower, cored and cut into bite-size florets (about 5 cups); 2 teaspoons whole-grain Dijon mustard; grated zest of 1 lemon; 2 tablespoons lemon juice, freshly squeezed; 3/4 teaspoon kosher salt (divided); 3 tablespoons olive oil; 1 red bell pepper, chopped; 1/2 cup red onion, thinly sliced; 1/3 cup fresh dill, chopped; 3 tablespoons drained capers, coarsely chopped

Servings: persons

1 cup water
1 medium Romanesco or regular cauliflower, cored and cut into bite-size florets (about 5 cups)
2 teaspoons whole-grain Dijon mustard
grated zest of 1 lemon
2 tablespoons lemon juice, freshly squeezed
3/4 teaspoon kosher salt (divided)
3 tablespoons olive oil
1 red bell pepper, chopped
1/2 cup red onion, thinly sliced
1/3 cup fresh dill, chopped
3 tablespoons drained capers, coarsely chopped

1
In a large pot, bring the water to a boil over high heat.
2
(If you have a steamer insert, put it in the pot to hold the Romanesco.
3
If you dont have one, dont worry about it.)
4
Add the Romanesco, cover the pot, turn down the heat to medium and steam for 2 to 3 minutes, until crisp-tender.
5
Using a slotted spoon, transfer the Romanesco to a rimmed baking sheet or clean kitchen towel, spreading it in a single layer to cool.
6
In a small bowl, to make the vinaigrette, whisk together the mustard, lemon zest, lemon juice and 1/4 teaspoon of the salt.
7
Slowly add the oil, whisking constantly with a fork to form an emulsified vinaigrette.
8
Put the Romanesco in a serving bowl.
9
Add the bell pepper, onion, dill, capers, the remaining 1/2 teaspoon salt and the vinaigrette and toss gently to combine.
10
Cover and refrigerate until ready to serve.
11
It will keep well for several hours.
12
Just before serving, taste and add more salt if needed.

128

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 cup water, 1 medium Romanesco or regular cauliflower, cored and cut into bite-size florets (about 5 cups), 2 teaspoons whole-grain Dijon mustard, grated zest of 1 lemon, and more.

Yes, Romanesco Summer 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.

That's it — enjoy your meal!

Romanesco Summer Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions