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Cauliflower Neapolitan

creative.chef's picture
Ingredients
  Green olives 6 , pitted or stuffed
  Onion 1⁄2 Small
  Stalk celery 1
  Cauliflower head 3⁄4 Pound (340 Gram, 1/2 Piece)
  Fresh lemon juice 30 Milliliter (2 Tablespoon)
  Salt 1⁄4 Teaspoon (1 Milliliter)
  Pepper 1 Pinch
  Olive oil 80 Milliliter (1/3 Cup)
  Chopped parsley 30 Milliliter (2 Tablespoon)
  Drained capers 1⁄2 Teaspoon (2 Milliliters)
Directions

Slice olives.
Thinly slice onion.
Chop celery.
Reserve.
Rinse, core and cut cauliflower into 1-inch (2.5 cm) flowerets; place in large saucepan of boiling water.
Cook uncovered for 5 minutes after water returns to boiling.
Drain cauliflower; rinse under cold running water until cauliflower is completely cooled.
Drain well; pat dry.
Whisk lemon juice, salt and pepper in medium bowl.
Whisking continuously, add oil in slow steady stream; whisk until oil is thoroughly blended.
Add reserved olives, onion and celery, the parsley and capers; stir to mix well.
Stir, in cauliflower.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable

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