Italian Romanesco Cauliflower Salad

This traditional Italian recipe layers Romanesco, cauliflower, and broccoli for a bright, colorful salad dressed with a simple vinaigrette.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 191 Calories

Ingredients

• 2 lemons, juiced
• 1 clove garlic, minced
• salt and ground black pepper to taste
• 1 teaspoon chopped fresh oregano
• 1 head cauliflower, broken into florets
• 1 head Romanesco cauliflower, broken into florets
• 2 pounds broccoli, broken into florets
• 10 green Italian olives, or more to taste
• 10 black Italian olives, or more to taste
• 2 papaccelle (pickled sweet peppers), cut into strips
• 6.5 tablespoons extra-virgin olive oil

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.

Step 2

Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.

Step 3

Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.

Step 4

Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.

Step 5

Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.