Italian Cauliflower Salad – a fast and scrumptious vegetarian dish made with steamed cauliflower, corn, mayonnaise, Dijon mustard, and shallots. Take pleasure in it heat or chilled. Excellent as an appetizer and could be ready forward of time.
On as we speak’s menu, we’ve received a kind of effortlessly stylish Italian dishes that one way or the other manages to impress with out even making an attempt. Suppose tender steamed cauliflower florets tossed with a creamy mayonnaise (or a mayo-based sauce should you’re feeling fancy), a contact of mustard, and a sprinkle of candy corn.
It’s the sort of dish that appears such as you’ve made an effort – when actually, you’ve simply let good elements do the work. The very best bit? It’s utterly versatile, so you’ll be able to tweak the flavors to fit your temper (or no matter’s left within the fridge).
The proper pairing: Selfmade boiled eggs mayonnaise (or mayonnaise sauce for salads).
Behind the Bites
If you happen to’ve ever wandered via an Italian market in winter, you’ll know the sight – stacks of pale, knobby cauliflower heads, contemporary from the fields and able to star in a dozen humble however scrumptious dishes. The title cauliflower itself comes from the Latin ‘caulis‘ (stalk) and ‘floris‘ (flower), which feels quite poetic for one thing so down-to-earth. It probably arrived in Italy someday across the late fifteenth or early sixteenth century, earlier than making its approach north into France and the remainder of Europe.
Southern Italy rapidly grew to become one thing of a heartland for cauliflower, cultivating distinctive varieties and remodeling them into the gentle, creamy “curd” varieties we acknowledge as we speak. From rustic pasta dishes in Sicily to the elegant ”Cavolfiore alla Cavour” of Piedmont, the Italians have lengthy identified learn how to coax sweetness and class out of this straightforward vegetable – and native farmers nonetheless proudly protect these regional varieties, protecting the custom (and taste) alive.
Substances and Substitutions
- Cauliflower – contemporary, good trying and agency white cauliflower
- Mayonnaise – selfmade or store-bought
- Dijon mustard
- Corn – from a can/jar or from selfmade corn on the cob
- Shallots – could be changed with inexperienced onions, or chives
- Parsley– contemporary is greatest
- Oregano – contemporary or dried if good high quality
- Sea salt and black pepper – to style
NOTE: Boiled eggs could be added to the salad as nicely.
The way to make Cauliflower Salad?
1st: Clear cauliflower and lower into small florets. Steam the florets inside a steaming basket on the range prime. Use the lid and add sufficient water. Add extra water if wanted whereas steaming.
2nd: Drain florets of any fluids, let cool barely and place into a big salad bowl. Mix with the remainder of the elements. Cool (elective) and serve.
NOTE: This recipe could be ready with roasted cauliflower as nicely.
Italian Cauliflower Corn Salad with Mayo
Scrumptious and tremendous easy Italian cauliflower salad with corn, shallots, parsley, Dijon mustard and mayonnaise. Merely ready for round half-hour, this salad is nice as a aspect meal or appetizer.
Forestall your display from going darkish
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1 tall soup pan with lid
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1 traditional steamer basket
- 1 small cauliflower
- 4 tbsp. mayonnaise
- 1 cup corn, cooked (from can or boiled)
- 2 medum shallots, sliced
- 1-2 tbsp. Dijon mustard
- 2 tbsp. parsley, contemporary
- pinch of oregano, dried
- sea salt and black pepper to style
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First, wash cauliflower below chilly water and lower off florets. Place cauliflower florets into the steaming basket. Fill the underside of the cooking pan with water.
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Steam with a lid on (on medium temperature) till cauliflower is totally cooked. Add water to the pot if wanted, throughout steaming. Put aside to chill.
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Switch steamed cauliflower into a big salad bowl and add within the diced shallots, corn, mayonnaise, mustard, parsley, oregano, salt and pepper.
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Lastly, stir gently to coat florets on all sides with the dressing. Serve instantly.
CORN: Use selfmade corn or store-bought from a can or a jar. All the time drain from extra liquid earlier than including to salad.
Salad dressing could be mixed in a separate bowl first to make it extra homogenous.
* As cauliflower might differ in dimension, alter dressing portions if wanted.
Serving: 6gEnergy: 752kcalCarbohydrates: 17.4gProtein: 5.2gFats: 72.5gSaturated Fats: 13.7gLdl cholesterol: 15mgSodium: 349mgPotassium: 360mgFiber: 1.4gSugar: 4.3gCalcium: 189mgIron: 2mg
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