You are here

Cauliflower Neapolitan

creative.chef's picture
  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)

Slice olives.
Thinly slice onion.
Chop celery.
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

Side Dish

Rate It

Your rating: None
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 861 Calories from Fat 724

% Daily Value*

Total Fat 82 g126.4%

Saturated Fat 11.2 g55.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 743.4 mg31%

Total Carbohydrates 31 g10.4%

Dietary Fiber 12 g48.1%

Sugars 12.5 g

Protein 9 g17.6%

Vitamin A 55.2% Vitamin C 362.4%

Calcium 17.3% Iron 22.4%

*Based on a 2000 Calorie diet

Cauliflower Neapolitan Recipe