Anchovy and Cauliflower Salad

  • Difficulty: Basic
  • 15 minutes
  • 2 servings

Being low-cal, low-carb, and low-fat this salad really is health on a plate (or in a bowl if you like). Furthermore, it is very suitable as a side-dish. So, bring together and enjoy the creamy cooked cauliflower, the slightly crunchy and sweet bell pepper, salty and just delicately bitter olives, and pleasantly fishy anchovies.

Ingredients Needed for Anchovy and Cauliflower Salad

salt
8 ounces of cauliflower
1 tablespoon black olives, pitted and sliced
2 tablespoons of fresh parsley, chopped
1 medium red bell pepper, julienned
2 teaspoons of capers
1 tablespoon green olives stuffed with pimento, sliced
1 ounce anchovies
2 ounces of marinated artichoke heart, chopped
1 teaspoon fresh basil, chopped
pepper
2 teaspoons of vegetable oil

How to Cook Anchovy and Cauliflower Salad

  1. Fill a medium cooking pot halfway with water and bring it to a boil. Add salt and the cauliflower florets and cook until fork-tender.
  2. Transfer the cooked cauliflower to a bowl. Add the black olives, fresh parsley, red bell pepper, capers, green olives, anchovies, marinated artichoke, and fresh basil.
  3. Season with salt and pepper, drizzle with vegetable oil and mix until even.

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