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Nutrition Facts
Serving Size 1 (321g) Recipe makes 4 servings The following items or measurements are not included below: 3/4 cup green olives
Calories 333
Calories from Fat 270		(81%)
Amount Per Serving		%DV
	Total Fat 30.1g	46%
	Saturated Fat 4.2g	21%
	Monounsaturated Fat 21.7g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2372mg		98%
Potassium 743mg		21%
Total Carbohydrate 15.9g		5%
	Dietary Fiber 7.3g	28%
	Sugars 6.5g
Protein 5.2g		10%
detailed view... how is this calculated?

Cauliflower, Olive and Caper Salad Rinforzo

Recipe #381056 | 45 min | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Buster's friend
Jul 12, 2009

Received in email from gourmet-recipes-from-around-the-world. Will save for cooler weather when cauliflower is abundant (& less $$ LOL). Thanks Pete Walley! Pete noted this may be prepared in advance and refrigerated. Remove from the refrigerator 30 minutes before serving.

SERVES 4 -6 (change servings and units)

Ingredients

1 tablespoon coarse salt
2 lbs cauliflower, washed and drained
3/4 cup oil-cured black olive, pitted (olives from Gaeta)
1/3 cup capers, rinsed and dried
3/4 cup green olive, pitted
1/2 cup red pepper, packed in vinegar, rinsed, dried, and sliced into julienne strips
black pepper, freshly ground, to taste
2 tablespoons lemon juice
1/2 cup extra virgin olive oil

Directions

1
Fill a large saucepan with water; add 1 tablespoon salt and bring to a boil.Lower the cauliflower gently into the water.
2
Simmer, covered, for about 15 minutes.
3
Test; the cauliflower should be al dente, not overcooked.
4
Drain, cool, and break into flowerets.
5
Put the cauliflower in a large bowl and add the black olives, capers, green olives, red peppers, and pepper to taste.
6
Mix together the lemon juice and olive oil and pour over the salad.
7
Toss gently, being careful not to break the flowerets.
8
Taste for salt and add more, if necessary.