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Arrosto Insalata Di Cavolfiore Italian Cauliflower Salad Recipe

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!

Prep Time 20 mins
Cook Time 40 mins
Calories 145.6 kcal
Protein 4g
Rating 5.0 (2 Reviews)
Arrosto Insalata Di Cavolfiore Italian Cauliflower Salad 103

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Arrosto Insalata Di Cavolfiore Italian Cauliflower Salad

  • 1/4 cup oil-packed anchovy fillets
  • 1/2 cup Kalamata olives
  • 2 tablespoons capers
  • 1 large head cauliflower
  • 1 red bell pepper
  • 2 garlic cloves
  • 1 teaspoon dried Italian herbs
  • 5 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 green bell pepper
  • freshly ground black pepper, to taste
  • 3/4 teaspoon salt, to taste

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How to Make 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