Imagine a side dish so incredibly simple yet bursting with flavor that it transforms the humble cauliflower into a culinary masterpiece. This Italian-inspired Insalata di Cavolfiore is not just a salad; it's a vibrant, refreshing experience that will make you fall in love with vegetables all over again. With just a few fresh ingredients and a quick preparation method, you'll create a dish that's simultaneously crisp, tangy, and utterly irresistible.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/4 cup parsley, chopped
- Salt and pepper to taste
Instructions
- Wash the cauliflower thoroughly under cold running water, carefully separating the head into small, uniform florets. Aim for bite-sized pieces that are roughly 1-
- 5 inches in diameter.
- Bring a large pot of salted water to a rolling boil. Prepare a separate bowl with ice water nearby for blanching.
- Carefully add the cauliflower florets to the boiling water and cook for 2-3 minutes until they are just tender but still crisp. You want them to retain a slight crunch and bright color.
- Using a slotted spoon, immediately transfer the blanched cauliflower to the ice water bath. This stops the cooking process and helps maintain the vegetable's vibrant texture and color.
- After 1-2 minutes, drain the cauliflower completely and pat dry with clean kitchen towels or paper towels to remove excess moisture.
- In a large mixing bowl, whisk together the olive oil, fresh lemon juice, chopped parsley, salt, and freshly ground black pepper to create the dressing.
- Add the cooled cauliflower florets to the dressing and gently toss to ensure even coating. Let the salad marinate for 10-15 minutes at room temperature to allow flavors to meld.
- Before serving, taste and adjust seasoning if needed. Transfer to a serving platter and garnish with additional fresh parsley if desired.
Tips
- Always choose a fresh, firm cauliflower with tight, white florets for the best texture and flavor.
- Blanching is crucial - don't overcook! The goal is a crisp-tender texture that maintains the vegetable's natural crunch.
- Use the ice bath immediately after boiling to stop the cooking process and preserve the cauliflower's vibrant color.
- Let the salad marinate for at least 10 minutes to allow the flavors to fully develop and infuse the cauliflower.
- For an extra flavor boost, consider adding toasted pine nuts or a sprinkle of red pepper flakes before serving.
- This salad tastes even better the next day, so don't hesitate to make it in advance for meal prep or potlucks.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 8g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
