Cauliflower & Bread Salad (Panzanella Di Cavolfiore) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Had this for lunch today and it was just so tasty. Adapted from a recipe by Fiona Smith Ingredients:
1 loaf ciabatta |
1 head cauliflower (about 1kg with leaves on) |
2 red capsicums |
3 garlic, cloves crushed |
20 black olives |
12 anchovy fillets |
2 tablespoons capers |
2 mild red chilies, finely sliced |
1/4 cup coursely chopped flat leaf parsley |
4 tablespoons good extra virgin olive oil |
2 tablespoons white wine vinegar |
salt |
Directions:
1. Split the bread in half horizontally and toast or you could char-grill it and set aside.
2. Divide the cauliflower into bite sized florets and steam for about 5 minutes until tender.
3. Refresh with cold water and drain and place in a large serving dish.
4. Blacken the skin or the red capsicums under a griller or over direct flame.
5. Place in a plastic bag to steam for 5 minutes, then peel the blackened skin from them.
6. Slice the capsicum into strips and scatter over the cauliflower then add the garlic, olives, anchovies, capers, chillies and parsley.
7. Toss through the olive oil and vinegar and add salt to taste.
8. Tear the toasted bread into bite sized pieces and add and toss again.
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