Best 2 Italian Romanesco Cauliflower Salad Recipes

In the heart of Italy's culinary traditions, there's a dish that embodies the vibrant flavors and rustic charm of Roman cuisine: Insalata di Cavolfiore Romanesco, or Romanesco Cauliflower Salad. This delightful salad showcases the unique Romanesco cauliflower, a striking vegetable with its intricate fractal patterns and mild, nutty flavor. Our collection of recipes explores different variations of this classic Roman salad, each offering a unique taste experience. From the traditional recipe with its simple yet flavorful dressing to innovative interpretations that incorporate roasted vegetables, sun-dried tomatoes, and tangy capers, these recipes capture the essence of Roman cuisine. Whether you're a fan of classic Italian cooking or seeking new culinary adventures, our Insalata di Cavolfiore Romanesco recipes will tantalize your taste buds and transport you to the vibrant streets of Rome.

Here are our top 2 tried and tested recipes!

ROASTED ITALIAN CAULIFLOWER

Roasted Italian Cauliflower image

We love roasted cauliflower for its nutty flavor and its versatility. While little needs to be added to enhance the flavor, many herb and spice combinations will pair well with this side dish without adding lots of calories. Feel free to leave out the capers if your crew are not fans.

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 small head cauliflower, cut into medium-size florets (about 4 cups)
1/2 cup grape tomatoes, halved
3 tablespoons extra-virgin olive oil
1 tablespoon drained capers
Kosher salt and freshly ground black pepper
2 cloves garlic, thinly sliced
1/4 lemon
2 tablespoons chopped fresh parsley

Steps:

Adjust an oven rack to the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.

MARINATED ROMANESCO AND CAULIFLOWER SALAD

Marinated Romanesco and Cauliflower Salad image

A broccoli salad recipe I played with. Printed in First magazine, June 1998. You could also substitute broccoflower for the romanesco. References online describe the romanesco as looking like a cross between a wedding cake and a star fish! Similar to cauliflower and cooked in much the same way, but it has a nuttier flavor. Do give it a try! It's a shame to have to chop the romanesco up for this recipe! Another way to serve it is to steam the romanesco whole with just the lower stalk cut off and florets left intact. Talk about a presentation! Add a drizzle of lemon juice or butter; sprinkle of salt and pepper. Oh yes!

Provided by COOKGIRl

Categories Vegetable

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons rice vinegar (seasoned or regular)
2 tablespoons peanut oil
1 garlic clove, minced
1 tablespoon fresh gingerroot, grated
1/2 teaspoon salt
1/4 teaspoon white pepper
3/4 lb romanesco, florets
3/4 lb cauliflower floret
2 carrots, peeled and sliced diagonally
1 red peppers (optional) or 1 -2 Thai peppers, seeded, minced (optional)
3 tablespoons fresh cilantro, chopped

Steps:

Prepare the dressing in a non-reactive bowl by whisking the ingredients together. Taste and adjust seasoning if necessary. Set aside.
Lightly blanch the romanesco and cauliflower in a large pot of boiling water, only until the romanesco is brightly colored. Immediately plunge into cold water to stop the cooking process. Drain well.
Transfer the blanched vegetables, carrots (and chilies if using) to a salad bowl and pour the salad dressing over them. Cover.
Best if salad is prepared several hours in advance to allow the vegetables to marinate.
*Important*: stir in the cilantro leaves just before serving.

Nutrition Facts : Calories 64.3, Fat 4.6, SaturatedFat 0.8, Sodium 225.3, Carbohydrate 5.4, Fiber 2.1, Sugar 2.3, Protein 1.4

Tips:

Choose the best cauliflower: Look for a cauliflower head that is firm, compact, and heavy for its size. Avoid heads with any signs of bruising or damage.
Prepare the cauliflower correctly: Cut the cauliflower into florets of uniform size to ensure even cooking. Remove any tough outer leaves and rinse the florets thoroughly.
Blanch the cauliflower: Blanching the cauliflower helps to retain its vibrant color and crisp texture. Bring a large pot of salted water to a boil, add the cauliflower florets, and cook for 2-3 minutes. Immediately transfer the florets to an ice bath to stop the cooking process.
Use a flavorful dressing: The dressing is key to a delicious cauliflower salad. Use a combination of olive oil, vinegar, lemon juice, garlic, herbs, and spices to create a well-balanced dressing that complements the cauliflower.
Add other vegetables and ingredients: Feel free to add other vegetables and ingredients to your cauliflower salad, such as cherry tomatoes, sliced cucumbers, red onion, roasted peppers, olives, or crumbled feta cheese.
Serve immediately or chill: Cauliflower salad can be served immediately after assembly or chilled for later. If chilling, allow the salad to come to room temperature for about 30 minutes before serving to allow the flavors to meld.

Conclusion:

Italian Romanesco cauliflower salad is a refreshing and flavorful side dish that is perfect for any occasion. With its vibrant colors, crisp texture, and tangy dressing, this salad is sure to be a hit. Experiment with different dressing variations and add-ins to create your own unique and delicious cauliflower salad. Enjoy!