Directions:
- Trim the cauliflower and separate it into flowerets. Steam or poach in boiling water to cover for 5 minutes. Plunge immediately into cold water and drain thoroughly.
- Place the blanched flowerets in a large bowl and add the onion, black and green olives, gherkins, capers and anchovies.
- Combine the oil and vinegar, add salt and pepper to taste and blend well. Pour the dressing over the salad, sprinkle with basil and toss gently to coat well.
- Chill for a few hours, stirring occasionally to blend the flavors. Serve slightly chilled or at room temeprature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.76 Kcal (899 kJ) | ||
| Calories from fat | 178.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.78g | 30% | |
|---|---|---|---|
| Sodium | 203.43mg | 8% | |
| Potassium | 403.32mg | 9% | |
| Total Carbs | 7.88g | 3% | |
| Sugars | 3.12g | 12% | |
| Dietary Fiber | 3.06g | 12% | |
| Protein | 2.77g | 6% | |
| Vitamin C | 61.3mg | 102% | |
| Iron | 0.1mg | 0% | |
| Calcium | 36.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 121.39 Kcal (508 kJ) | ||
| Calories from fat | 100.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.18g | 30% | |
|---|---|---|---|
| Sodium | 114.99mg | 8% | |
| Potassium | 227.97mg | 9% | |
| Total Carbs | 4.46g | 3% | |
| Sugars | 1.76g | 12% | |
| Dietary Fiber | 1.73g | 12% | |
| Protein | 1.56g | 6% | |
| Vitamin C | 34.6mg | 102% | |
| Calcium | 20.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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