Recipes from Campania, Italy: Cauliflower, Olive and Caper Salad

Recipes from Campania, Italy

Cauliflower, Olive and Caper Salad

Country: Campania, Italy
Course: Salad
Servings: 8


  • 1 tbsp coarse salt
  • 2 lbs cauliflower
  • 3 cup pitted, oil-cured black olives
  • 1 cup capers, rinsed and dried
  • 3 cup pitted green olives
  • 1 cup vinegar-packed red peppers, rinsed and julienned
  • 8 anchovies, drained and chopped
  • freshly ground black pepper, to taste
  • 2 tbsp lemon juice
  • 1 cup extra virgin olive oil

  1. Boil some water with a tablespoon of salt. Add the cauliflower and reduce heat to medium. Simmer to 15 minutes, then remove and drain. Your cauliflower should be tender-crisp.
  2. When the cauliflower is cool, break it into florets, then transfer to a large bowl. Add the olives, capers, red peppers and anchovies.
  3. Toss gently, then add salt and pepper to taste. Serve at room temperature.