Cauliflower and Herb Salad

Located in Northern Italy, the inspiration for this recipe comes from the Le Marche region. Foods from this region are relatively unknown to people who have never traveled there. The Adriatic Sea is on one side and flourishing fields are on the other. The food combines both. This is Italian at its best: Simple cauliflower all dressed up for a delicious salad or side. Barb L.

Serves: 4


1 (1 ¼ lb) cauliflower, trimmed into florets

4 oil-packed anchovies, rinsed, drained, and cut into small pieces or 2 tsp anchovy paste

½ cup black, pitted olives, drained and chopped

2 Tbsp capers, rinsed and drained

¼ cup Flying Olive Gremolata, Lemon, Tuscan Herb, or a Single Varietal of Choice

Pinch of Sea salt

¼ tsp freshly ground black pepper

¼ cup finely chopped fresh Italian parsley (flat leaf)

2 Tbsp finely chopped fresh mint or basil plus a sprig for garnish, if desired


Bring a medium-sized saucepan ¾ full of water to boil over high heat. Add cauliflower florets and cook, uncovered, just until fork tender, approximately 5-7 minutes. While the cauliflower is cooking, prepare an ice bath. When the cauliflower is done, drain and transfer it to the ice bath. When cool, drain and place on paper towels to dry.

In a large salad bowl, combine the anchovies, olives, capers, salt, pepper, and parsley and mint. Stir in the Flying Olive Extra Virgin Olive Oil of Choice. Add the cauliflower and toss to coat. Serve at room temperature.

Submitted by Barb L.