CAULIFLOWER NEAPOLITAN
Beautiful combination of flavours. Salad is best made a couple of hours before serving to allow cauliflower to chill and flavours to combine and intensify.
Provided by ballarat
Categories Cauliflower
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Break cauliflower into small flowerettes and place in a pot of rapidly boiling water for no more than 5 minutes. Immediately drain and plunge blanched flowerettes in chilled water. Leave to cool while you prepare dressing.
- Peel and finely slice onion. Finely chop celery and thinly slice the olives.
- Prepare dressing in a bowl large enough to accomodate cauliflower. Combine oil, lemon juice, capers, olives, onion, celery, parsley and salt and pepper to taste. Mix well. Add drained cauliflower, toss well.
- Refrigerate for a couple of hours before serving.
Nutrition Facts : Calories 271.4, Fat 28.1, SaturatedFat 3.9, Sodium 111.5, Carbohydrate 5.5, Fiber 1.9, Sugar 2.1, Protein 1.7
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