Recipe - Insalada Di Cavolfiore (Cauliflower Salad)

1 Head cauliflower
1 tablespoon Salt
One half Lemon; juice of
For the dressing:
12 Black olives; pit & slice
thin
1 tablespoon Capers; drained
1 teaspoon Fresh thyme leaves; or 1/2
tsp. dried
One fourth cup Olive oil; or to taste
3 tablespoon Lemon juice
Salt
Freshly milled black pepper

Pour enough water into a saucepan to cover the cauliflower generously and
bring to a oil. Meanwhile, trim the stalks off the cauliflower and cut off
the hard base and discard. Cut the cauliflower into quarters lengthwise.
Add the cauliflower to the boiling water, along with the salt and lemon
juice (the lemon juice will help the cauliflower to retain its color).
Cover, return to a boil, and continue to cook until the cauliflower is
tender but not mushy, five to seven minutes. Take care, as cauliflower goes
from undercooked to overcooked very quickly.

Meanwhile in a small bowl combine all the dressing ingredients, including
salt and pepper to taste. Whisk to blend.

When the cauliflower is cooked, drain, immediately plunge it into cold
water to stop further cooking, and drain again. Allow to cool, then break
up into quite small florets so that the cauliflower will combine easily
with the dressing, and place in a salad bowl. (If the florets are too
large, the olives arid capers will fall to the bottom of the salad bowl.)
Pour the dressing over the top, toss well, and serve
Recipe By : The Little Dishes of Italy: Antipasti

Posted to EATL Digest 12 October 96

Date: Sun, 13 Oct 1996 13:06:46 0400

From: "Sharon L. Nardo" snardo@ONRAMP.NET

NOTES : This zesty salad of cauliflower is typical of the south of
Italy. The tartness of the olives, capers, and lemon play off against

the earthiness of the cauliflower.

Variation: Add 10 anchovy fillets in olive oil, drained and

coarsely chopped, to the dressing.

"The Little Dishes of Italy: Antipasti" by Julia Della Croce cup 1993