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Cauliflower and Broccoli Salad

Cauliflower is called broccolo in Sicily and is in season from October all winter long. In this recipe, it is combined with caulibroc, a cross between broccoli and cauliflower and potatoes for a delicious side dish. To maximize retaining the most vitamins (A and C) steam instead of boiling the vegetables. Serves 4


1 small head cauliflower, washed, cored and separated into florets

1 small head caulibroc or broccoli, washed, cored and separated into florets

5 Yukon Gold or red skin potatoes

1/2 cup pitted black oil cured olives 

1/4 cup Filippo Berio extra virgin olive oil

1/3 cup fresh lemon juice

2 tablespoons fresh thyme leaves

Salt and pepper



Steam the cauliflower and caulibroc until a knife easily pierces the stem. Drain and set aside.

Microwave the potatoes until a knife easily pierces them.  Cool.  Peel.  Slice into 1/4-inch thick rounds and then dice them.

Pour the olive oil into a salad dish or bowl.  Whisk in the lemon juice and thyme.

Toss the cauliflower, caulibroc, potatoes and olives in the oil and salt and pepper them to taste.

Transfer to a serving dish; serve at room temperature.

This recipe is featured on show 2303 - Eat Salads/Mangiate l'Insalate.


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