Cauliflower and Broccoli SaladClick to Play

Cauliflower and Broccoli Salad

Mary Ann Esposito

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.

item recipe is featured in Episode 2303 of Season 23.

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