INSALATA DI CAVOLFIORE, OLIVE, CAPPERI E PINOLI or SALAD WITH CAULIFLOWER, OLIVES, CAPERS AND ROASTED PINE NUTS

I have always liked vegetables, even when I was a kid and there are few of them that I don’t like, sometimes I don’t like the way they are prepared but on the whole I eat them braised, boiled or raw! But this is not the taste of everyone, I am aware of that especially as my oldest daughter happily would renounce both vegetables and fruit if she was allowed. I hope she will change her mind before she leaves home… One day she might make this cauliflower salad because the olives and the capers help ‘cover up’ the, in her opinion, bland taste of cauliflower that she doesn’t like. In my view they enhance it!




INSALATA DI CAVOLFIORE, OLIVE, CAPPERI E PINOLI or SALAD WITH CAULIFLOWER, OLIVES, CAPERS AND ROASTED PINE NUTS
2 servings

1 small head of cauliflower
15 olives, preferably un-pitted
1-2 tblsp capers
1 tblsp chopped parsley
2 tblsp pine nuts
1 hardboiled egg
Salt
Lemon juice
Olive oil

- Break the cauliflower head into smaller parts and steam them until ‘al dente’
- Boil the egg.
- While the cauliflower is being steamed and the egg is boiling you mix the olives (chopped or whole, just as you please), capers, chopped parsley, some lemon juice, salt and olive oil.
- Roast the pine nuts in a Teflon pan, obviously without any fat.
- Put the cauliflower in a bowl, divide into smaller parts if needed, and add the olive and capers mix when it is still warm. Let it cool down.
- Cut the egg into pieces and add that to the cauliflower together with the pine nuts. Stir well and serve.