Ingredients for Artichoke Cauliflower Shrimp Ensalata
- 1 medium head cauliflower
- 1 (14 ounce) can water-packed artichoke hearts
- 1/2 cup pitted Kalamata olives
- 1 cup cooked shrimp
- fresh lettuce leaves
- lemon wedge for garnish
- 2 tablespoons lemon juice
- Fresh Parsley, 0 (not used in recipe)
- 1/4 cup extra virgin olive oil
- Green Onions, 0 (not used in recipe)
- 1 tablespoon red wine vinegar
- Sugar, 0 (not used in recipe)
- Dried Thyme, 0 (not used in recipe)
- 1/4 teaspoon salt, 1/4 teaspoon black pepper, plus more to taste
- Ground Red Pepper, 0 (not used in recipe)
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How to Make Artichoke Cauliflower Shrimp Ensalata
- Steam 1 medium head of cauliflower cut into florets for 5 minutes until crisp-tender. Immediately rinse under cold water to stop the cooking process and cool completely.
- In a small bowl, whisk together 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Slowly whisk in 1/4 cup extra virgin olive oil until emulsified. (Alternatively, for a smoother dressing, blend the vinaigrette ingredients in a blender until smooth.)
- In a large bowl, gently toss the cooled cauliflower florets with 1 (14-ounce) can artichoke hearts (drained and quartered), 1/2 cup Kalamata olives (pitted and halved), and 1 cup cooked shrimp (peeled and deveined). Season with salt and pepper to taste.
- Arrange the cauliflower mixture on individual plates atop fresh lettuce leaves.
- Chill the salad for at least 15 minutes to allow the flavors to meld.
- Before serving, drizzle the lemon vinaigrette over the salad or serve it on the side. Garnish each plate with a lemon wedge or a sprinkle of fresh oregano.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
38g
Fat
28g
Carbs
7g