Insalada di Cavolfiore (Cauliflower Salad)
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 12 ingredients
- 12 black olives -- pit & slice thin
- freshly milled black pepper
- Water
- 1/2 lemon -- juice of For the dressing:
- 1 tablespoon salt
- 1/4 cup olive oil -- or to taste
- 1 head cauliflower
- 1 tablespoon capers -- drained
- Cut
- salt
- 3 tablespoons lemon juice
- 1 teaspoon fresh thyme leaves -- or 1/2 tsp. dried
Possible health benefits
General information, not medical advice.
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Lemon
High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of protein · 1.1 g per 100 g, 15% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.
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Lemon juice
High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Pour enough water into a saucepan to cover the cauliflower generously and bring to a oil. Meanwhile, trim the stalks off the cauliflower and cut off the hard base and discard. Cut the cauliflower into quarters lengthwise. Add the cauliflower to the boiling water, along with the salt and lemon juice (the lemon juice will help the cauliflower to retain its color). Cover, return to a boil, and continue to cook until the cauliflower is tender but not mushy, five to seven minutes. Take care, as cauliflower goes from undercooked to overcooked very quickly.
- Meanwhile in a small bowl combine all the dressing ingredients, including salt and pepper to taste. Whisk to blend.
- When the cauliflower is cooked, drain, immediately plunge it into cold water to stop further cooking, and drain again. Allow to cool, then break up into quite small florets so that the cauliflower will combine easily with the dressing, and place in a salad bowl. (If the florets are too large, the olives arid capers will fall to the bottom of the salad bowl.) Pour the dressing over the top, toss well, and serve
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Whisk
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Blender
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Chef's knife
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Cutting board
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Colander