This is not your usual pasta, potato or grain salad but rather one that features the mellow flavours of roasted cauliflower. Anchovies, capers, olives and raisins add a touch of sun-drenched Sicily.
- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2004
- 1 teaspoon fennel seeds
- 8 cups cauliflower florets (1 large head)
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon each salt and pepper
- 1/2 cup kalamata olive pitted and quartered
- 1/4 cup golden raisins
- 2 tablespoons capers rinsed
- 2 tablespoons lemon juice
- 1 teaspoon anchovy paste
Using mortar and pestle or bottom of pot, crush fennel seeds.
In large bowl, toss cauliflower with 2 tbsp (25 mL) of the oil, fennel seeds, salt and pepper; spread on large rimmed baking sheet. Roast in 450°F (230°C) oven until golden and tender-crisp, about 20 minutes. Let cool.
Slice florets into 1/4-inch (5 mm) thick slices or bite-size pieces; place in large bowl. Add olives, raisins and capers.
Whisk together remaining oil, lemon juice and anchovy paste; pour over cauliflower mixture and toss to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Nutritional facts <b>Per serving:</b> about
- Sodium 683 mg
- Protein 41 g
- Calories 532.0
- Total fat 25 g
- Cholesterol 130 mg
- Saturated fat 6 g
- Total carbohydrate 36 g
- Iron 21.0
- Folate 19.0
- Calcium 5.0
- Vitamin A 20.0
- Vitamin C 33.0