Catalan-style Cauliflower

Name: Catalan-style Cauliflower
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4
Ingredients: Cauliflower 2.2 lbs; Eggs 2; Salted capers 1 spoonful; Parsley to chop 1 tuft; Fine salt to taste; Extra virgin olive oil 6 tbsp; Red wine vinegar 3 ½ tbsp; Lemon juice ½; Garlic 2 cloves; Sugar 2 tsp; Sweet Paprika 1 tsp

278

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 278
Carbohydrates g 8.5
of which sugars g 8
Protein g 9.6
Fats g 22.8
of which saturated fat g 3.83
Fiber g 4.9
Cholesterol mg 101
Sodium mg 582

Difficulty: Very easy
Prep time: 15 min
Cook time: 22 min
Serving: 4 persone
Cost: Very low
Note + 1 hour resting in the refrigerator

PRESENTATION

Recipe by
Loredana Cavotta

We usually associate the term “Catalan-style” with shellfish and mollusks, the stars of delicious seafood recipes like the famous Catalan-style lobster. This time, however, we offer you an unusual pairing: Catalan-style cauliflower! A rich and flavorful side dish, garnished with capers and crumbled hard-boiled eggs and dressed with a vinaigrette with zesty notes. Excellent to enjoy cold or at room temperature, the Catalan-style cauliflower is very easy to prepare and will add a touch of originality to your menus!

Also try these tasty cauliflower-based side dishes:

INGREDIENTS

278

Calories per serving

Cauliflower 2.2 lbs (1 kg)

Eggs 2

Salted capers 1 spoonful

Parsley 1 tuft - to chop

Fine salt to taste

for the dressing: Extra virgin olive oil 6 tbsp (80 g); Red wine vinegar 3 ½ tbsp (50 g); Lemon juice ½; Garlic 2 cloves; Sugar 2 tsp; Sweet Paprika 1 tsp

Preparation

How to prepare Catalan-style Cauliflower

To prepare the Catalan-style cauliflower, first bring a pot of lightly salted water to a boil, then move on to cleaning the cauliflower: remove the stem and outer leaves and divide it into florets 1. Rinse the florets under running water 2, place them in the pot, and cook for about 12 minutes 3.

Meanwhile, prepare the dressing: finely chop 2 garlic cloves and place them inside a jar, then add the olive oil 4, the juice of half a lemon 5, the red wine vinegar 6,

the sugar 7, and the paprika 8. Close the jar and shake it to mix everything well 9.

Once the cauliflower cooking time is up, drain it and transfer it to a large bowl, pour the dressing inside 10 and mix to combine it evenly 11, then cover the bowl with plastic wrap 12 and refrigerate for about an hour.

Near the end of the resting time, you can prepare the hard-boiled eggs: place whole eggs in a saucepan with cold water, bring to a boil and boil over medium heat for 10 minutes 13, then drain and cool them under a thin stream of running water. Carefully peel the hard-boiled eggs 14 and finely chop them with a knife 15.

Take the cauliflower out of the fridge, sprinkle it with the hard-boiled eggs 16, the desalted capers 17, and the chopped parsley, and serve your tasty Catalan-style cauliflower 18!