Sicilian Spicy Cauliflower & Citrus Salad

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Cauliflower Salad (Recipe)

Sicilian Spicy Cauliflower & Citrus Salad

Laura Pazzaglia (hippressurecooking.com)
5 from 1 vote
Pressure Cooking Time: 2 mins
Course Salad
Cuisine Italian
Servings 7
Calories 145 kcal

Ingredients
 
 

  • 1 small cauliflower florets divided
  • 1 small romanesco cauliflower florets divided
  • 1 pound broccoli
  • 2 seedless oranges peeled and sliced thinly

For the Vinaigrette

  • 1 orange zested and squeezed
  • 4 anchovies
  • 1 hot pepper sliced or chopped according to preference
  • 1 tablespoon capers conserved in salt and un-rinsed
  • 4 tablespoon olive oil extra virgin
  • Salt and pepper

Instructions
 

  • Begin by making the citrus vinaigrette. In a small, sealable container add the orange zest and juice, anchovies, hot pepper, capers, olive oil and salt and pepper. You can either chop them finely or leave them all whole (except for the hot pepper). Shake and set aside.
  • Peel the oranges, removing all the little white strings. Slice thinly cross-wise. If your oranges are not seedless, pick the seeds out of the slices and set aside.
  • Add one cup of water. Place the steamer basket inside. Add all of the florets into the steamer basket.
  • Close and lock the lid. Turn heat to high. When cooker reaches pressure, turn the flame to low and cook 2-3 minutes at high pressure. When time is up, release pressure using cold water method.
  • Transfer the florets to a serving dish, interleave with orange slices, give the vinaigrette another shake and pour on top.

Notes

Cooking times vary depending on portion size, heating method and other possible variables. We recommend you cook your meal until the minimum time and add additional cooking time if needed for meal completion.

Nutrition

Calories: 145kcalCarbohydrates: 15gProtein: 4gFat: 8gSaturated Fat: 1gCholesterol: 1mgSodium: 80mgPotassium: 581mgFiber: 4gSugar: 8gVitamin A: 590IUVitamin C: 136.7mgCalcium: 74mgIron: 1mg
Food Group Vegetables
Cooking Method Pressure Cooking
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