Cauliflower with Caper Gremolata
Pane-bistecca
I discovered the recipe for cauliflower with caper gremolata on Fooby and cooked it, with small changes, for my family!
It’s a delicious dish that can be served hot or cold. The acidity of the capers makes it incredibly tasty. The different herbs really make it special! It can be served warm as a side dish with meat or cold as a salad. Fresh and very delicious, it was a highlight on the table.
It’s a delicious dish that can be served hot or cold. The acidity of the capers makes it incredibly tasty. The different herbs really make it special! It can be served warm as a side dish with meat or cold as a salad. Fresh and very delicious, it was a highlight on the table.
Ingredients
Gremolata
40 g Hazelnuts, chopped
40 g Capers, drained
½ Bunch Parsley, chopped
½ Bunch Mint, chopped
Zest of 1 Lemon
2 Garlic cloves, finely chopped
1 tbsp Olive Oil
1 Cauliflower, divided into florets
½ tsp Salt
Pepper
Paprika
Chili
some Water
1 tsp Mustard
2 tbsp Olive Oil
Salt and Pepper
Cauliflower
Dressing
Instructions
1
Step 1
For the gremolata, mix all the ingredients together.
2
Step 2
Fry the cauliflower florets in olive oil, season well and add a little water to prevent them from burning. Cook until al dente.
3
Step 3
Place the cauliflower on a platter, sprinkle with the gremolata and drizzle with the mixed dressing.
4
Step 4
Serve warm or cold.
Notes
More Cauliflower!
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