Sicilian Cauliflower Salad: Insalata di Brocculu (Cavolfiore)


Cauliflower is one of my favorite vegetables.  It’s easy to prepare and just about goes with anything you make. This is a simple cauliflower recipe that my mother use to make as a side dish.  Lemon, garlic, and parsley add zest to the otherwise bland cauliflower.  Serve it with steak, grilled or roasted chicken, or pan fried fish.

(Insalata di Brocculu/Cavolfiore)

Difficulty Rating: Easy
Makes 4 to 6 servings.

1 head cauliflower (about 2 ½ pounds), washed, trimmed, and cut into bite-size florets
3 tablespoons extra-virgin olive oil
2 tablespoons minced Italian parsley leaves
2-3 tablespoons fresh lemon juice
1 clove garlic, finely minced
Salt and pepper

Bring a pot of salted water to boil over high heat.  Prepare cauliflower by trimming the outer leaves and stem, cutting into bite sized florets, and washing.  Add cauliflower to boiling water, reduce heat to medium-high.  Cook for 5 to 7 minutes, until tender when pierced with a fork.  Drain the cauliflower in a colander.  Transfer to a serving bowl and toss with the olive oil, lemon juice, parsley, and garlic.  Season with salt and pepper to taste.  Serve warm.

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