Arrosto Insalata Di Cavolfiore Italian Cauliflower Salad Rezept

This vibrant Italian cauliflower salad bursts with authentic flavors! Roasted cauliflower florets are tossed with salty anchovies, briny capers, and juicy Kalamata olives for a delicious side dish or light lunch. Perfect for your next Italian-themed meal!

Vorbereitung 20 Min.
Kochzeit 40 Min.
Kalorien 145.6 kcal
Eiweiß 4g
Bewertung Sei der Erste
Arrosto Insalata Di Cavolfiore Italian Cauliflower Salad 227

Rezept Aktionen

Dieses Rezept teilen:

Rezept Autor

Forktionary-Redaktionsküchenteam

Das Forktionary-Küchenteam

Übernommen von Food.com und von Forktionary getestet und standardisiert.

Zutaten für Arrosto Insalata Di Cavolfiore Italian Cauliflower Salad

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Arrosto Insalata Di Cavolfiore Italian Cauliflower Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Zubereitung von Arrosto Insalata Di Cavolfiore Italian Cauliflower Salad

  1. Preheat oven to 425°F (220°C).
  2. Cut 1 large head of cauliflower into bite-sized florets. Halve 1 red bell pepper and 1 green bell pepper; remove seeds and chop into 1-inch pieces. Mince 2 cloves of garlic.
  3. In a large bowl, toss cauliflower, peppers, and garlic with 2 tablespoons of olive oil. Season generously with freshly ground black pepper and 1 teaspoon of dried Italian herbs (such as oregano, basil, and thyme). Add 1/2 teaspoon salt (or to taste, considering the saltiness of the anchovies, olives, and capers).
  4. Spread the mixture in a single layer on a large baking sheet. Roast for 20-25 minutes, or until cauliflower is tender and slightly browned.
  5. Let the roasted vegetables cool to room temperature (about 20 minutes).
  6. While the vegetables cool, roughly chop 1/4 cup oil-packed anchovy fillets, 1/2 cup Kalamata olives, and 2 tablespoons of capers.
  7. In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, and 1/4 teaspoon of salt (or to taste).
  8. Add the chopped anchovies, olives, and capers to the cooled roasted vegetables. Pour the oil and vinegar dressing over the salad and gently toss to combine.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

10g

Fat

8g

Carbs

2g

Recipe Categories (Choose a category and find related recipes!)

Starters Salads Lunch Sweets & Sides Side Dishes European Italian Mediterranean Healthy Gluten Free Keto Paleo

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Salads Side Dishes Vegetables Oven European Vegetarian Italian Dietary Low Sodium Low Cholesterol Low Calorie Low Carb Healthy 2 Low In Something Cauliflower Peppers Taste Mood Savory Equipment

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Arrosto Insalata Di Cavolfiore Italian Cauliflower Salad?

Arrosto Insalata Di Cavolfiore Italian Cauliflower Salad dauert insgesamt etwa 60 Minuten – ungefähr 20 Minuten Vorbereitung und 40 Minuten Kochzeit.

Wie viele Kalorien hat Arrosto Insalata Di Cavolfiore Italian Cauliflower Salad?

Arrosto Insalata Di Cavolfiore Italian Cauliflower Salad hat etwa 145.6 Kalorien pro Portion, mit ungefähr 4 g Eiweiß, 2 g Kohlenhydraten und 19 g Fett.

Welche Zutaten brauche ich für Arrosto Insalata Di Cavolfiore Italian Cauliflower Salad?

Die wichtigsten Zutaten für Arrosto Insalata Di Cavolfiore Italian Cauliflower Salad sind Anchovies, Black Olives, Capers, Cauliflower, Red Bell Pepper, Garlic Cloves. Die vollständige Liste mit Mengenangaben findest du oben.

Bewertungen

Noch keine Bewertungen – sei der Erste, der seine Meinung zu diesem Rezept teilt!

Bewertung schreiben