Eat it alone, with farro or pasta or boost it with add-ons – Warm Cauliflower Salad With Olives and Grilled Peppers
I love this dish for two reasons, the first is that I like cauliflower a lot and second is that if you add cooked farro or barley or why not pasta or something else along that line, you end up with an even better dish. Eat it warm or eat it like a salad, summer or winter or in between. And you can improvise with what you want to add, I think that the grilled peppers is a must but once you have added them, you can go haywire with add-ons!
By cooking the cauliflower in a skillet instead of steaming or boiling it, you get a richer flavour, the garlic and the chili pepper and the olive oil go so well with the nicer and sweeter cauliflower that finally shows you its claws. If you get my drift. And in this recipe you also use the cauliflower leaves because they are quite good too.
And yes, I am a little obsessed by fonts right now, I have been spent far too much time looking and downloading new ones but what can a girl do when a whim sweeps her off her feet?
WARM CAULIFLOWER SALAD WITH OLIVES AND GRILLED PEPPERS
4 servings
1 cauliflower head
1/2 jar grilled bell peppers
large handful of small black olives, the saltier type
1-2 tbsp capers
1 clove of garlic
chili pepper
pinch of mixed dried herbs
finely chopped parsley
salt
extra-virgin olive oil
Trim the cauliflower and divide the head into smaller florets. Keep all the leaves that look fresh and cut them into pieces.
Heat up some olive oil with the whole clove of garlic and as much chili pepper you feel like, add the cauliflower and its leaves and cook on medium heat for a minute or two before you add salt, a little water and the dried herbs. Stir, put on a lid and let it cook gently for 5-7 minutes.
Remove the lid and cook on until the cauliflower is cooked and the water has evaporated.
Cut the grilled pepper into strips and if the olive are big, divide these as well. Add peppers, olives, capers and parsley to the cauliflower, season to taste and serve. Or add farro or pasta or something else to it and serve.
L
No I don’t think one can go overboard with too many fonts or too much cauliflower! I love both too … as different and unrelated as they are. Really like the looks of this dish. My usual thing is to roast cauliflower in the oven but I think I might have to try the stove top next.
I remember being intrigued by farro (spelt in English) because apparently it was eaten in ancient Rome. I’ve never tried it, and I haven’t seen it in the shops in my neck of the woods. Something for the bucket list! May try this with couscous!
This looks absolutely beautiful. I love how versatile cauliflower is as an ingredient and wish people used it more. Great recipe.
This sounds wonderful…it’s been too long since I had cauliflower! I need to rectify that soon
Very tempting and very versatile recipe as well. Thanks
The cauliflower looks delicious–and thanks for the reminder of its existence. For some reason, I haven’t eaten any in months!
I love the font you’ve chosen, but would it be possible to bring back the Italian food titles on “Lucullian Delights,” too?
So for the record, Iva, what’s the name of this fab font you’ve sprang on us? Do share!