Cauliflower Romanesco alla Diavola
Have you been squealing for a new cauliflower recipe? Thanks to Mario Batali's version published in the Chicago Tribune, I have been able to adapt this fresh, vibrant recipe to be citrus free and ohhhh.....so delish! Try it for a taste bud awakening!
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 4 cloves garlic chopped
- 3 tablespoons extra virgin olive oil
- 2 teaspoons crushed red pepper
- 1 head cauliflower cut into florets
- 1/2 cup green olives chopped
- 3 tablespoons capers chopped
- 4 tablespoons olive/caper brine
- 1/2 teaspoon kosher or sea salt
- Carbohydrate 11.1485050036626 g
- Cholesterol 0 mg
- Fat 12.2988900096115 g
- Fiber 4.68755001514847 g
- Protein 3.56568000071444 g
- Saturated Fat 1.70616100131329 g
- Serving Size 1 1 Serving (184g)
- Sodium 672.806500809014 mg
- Sugar 6.46095498851417 g
- Trans Fat 0.445928000376623 g
- Calories 157 calories
1. Put olive oil, garlic, and red pepper into serving dish and heat in microwave 1-2 minutes, allowing flavor to infuse and develop. 2. Boil cauliflower for 5-8 minutes until desired tenderness. 3. Chop olives, capers. Add olives, capers, brine, salt to hot olive oil. Mix until uniform. 4. Drain cauliflower, and place into serving bowl. Toss in "dressing" and mix well. 5. Serve immediately! 6. A glass of red wine and toasted wheat bread makes it a meal....or of course, you could serve it as a side dish. 7. Also fabulous made with broccoli, or using "California Blend" of cauliflower, broccoli and carrots (about 1 1/2 pounds raw). Start to finish? Maybe 20 minutes...that's the WOW factor!
