Cauliflower Neapolitan Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Green olives6 , pitted or stuffed
 Onion1⁄2 Small
 Stalk celery1
 Cauliflower head3⁄4 Pound (340 Gram, 1/2 Piece)
 Fresh lemon juice30 Milliliter (2 Tablespoon)
 Salt1⁄4 Teaspoon (1 Milliliter)
 Pepper1 Pinch
 Olive oil80 Milliliter (1/3 Cup)
 Chopped parsley30 Milliliter (2 Tablespoon)
 Drained capers1⁄2 Teaspoon (2 Milliliters)

Nutrition Facts

Serving size: Complete recipe

Calories 861 Calories from Fat 724

% Daily Value*

Total Fat 82 g126.4%

Saturated Fat 11.2 g55.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 743.4 mg31%

Total Carbohydrates 31 g10.4%

Dietary Fiber 12 g48.1%

Sugars 12.5 g

Protein 9 g17.6%

Vitamin A 55.2% Vitamin C 362.4%

Calcium 17.3% Iron 22.4%

*Based on a 2000 Calorie diet

Directions

Slice olives.
Thinly slice onion.
Chop celery.
Reserve.
Rinse, core and cut cauliflower into 1-inch (2.5 cm) flowerets; place in large saucepan of boiling water.
Cook uncovered for 5 minutes after water returns to boiling.
Drain cauliflower; rinse under cold running water until cauliflower is completely cooled.
Drain well; pat dry.
Whisk lemon juice, salt and pepper in medium bowl.
Whisking continuously, add oil in slow steady stream; whisk until oil is thoroughly blended.
Add reserved olives, onion and celery, the parsley and capers; stir to mix well.
Stir, in cauliflower.
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