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Cauliflower Neapolitan Recipe
|Green olives||6 , pitted or stuffed|
|Cauliflower head||3⁄4 Pound (340 Gram, 1/2 Piece)|
|Fresh lemon juice||30 Milliliter (2 Tablespoon)|
|Salt||1⁄4 Teaspoon (1 Milliliter)|
|Olive oil||80 Milliliter (1/3 Cup)|
|Chopped parsley||30 Milliliter (2 Tablespoon)|
|Drained capers||1⁄2 Teaspoon (2 Milliliters)|
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
Thinly slice onion.
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.