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Rich salad
  • 7%
    146.9 kcal
  • 10%
    5.05 g
  • 14%
    12.54 g
  • 2%
    5.25 g
  • 0%
    0.679 g

    Preparation time

    0:15 min

    Cooking time

    0:15 min.




    serves 4


  • 1 small cauliflower
  • 2 slices Ponti pickled peppers (1 red, 1 yellow)
  • 80 g Taggiasca olives
  • 2 tbsp. Ponti capers
  • 8-12 Delicius anchovy fillets in olive oil
  • 1 bunch of parsley
  • Ponti white wine vinegar
  • Filippo Berio Gran Cru Dauno extra virgin olive oil
  • Cannamela organic black pepper, freshly ground
  • salt
  • >> Serve with:
  • Amica Chips wholemeal Frumì croutons
  • OR: Colussi reduced salt crackers
  • OR: Misura wholemeal crackers
  • >> Our wine selection:
  • Rosato Salento IGT
  • OR: Prosecco DOC Spumante Extra Dry
  • OR: Prosecco Superiore DOCG Brut
  • OR: Astraio Viognier Maremma Toscana DOC


  1. Wash and cut the cauliflower into chunks, then boil them in salted water for 15 minutes.
  2. Drain and let cool a bit.
  3. In a bowl, mix 3 tbsp. of vinegar, 6 tbsp. of oil and a handful of minced parsley. Season to taste with salt and pepper and mix well using a fork.
  4. Cut 8/12 anchovies into bits and add them to the dressing together with the olives, the (washed) capers and the pickled chopped peppers. Mix well.
  5. Add the cauliflower and mix again until the dressing is evenly spread.
  6. Leave the salad to rest for a few hours before serving it at room temperature.

Chef's tip

You can easily turn this recipe vegan by simply leaving out the anchovies.

Serving suggestion

Serve as an entrée or as part of a buffet, accompanied by croutons or homemade bread. Goes well with any vegetable- or fish-based dish.

Wine selection

Rosato, Prosecco, Astraio, Pinot grigio or Sauvignon blanc.

Family tip

This content is not available yet :)

Dish history

Looking for new ideas on how to prepare cauliflower, so that the whole family can enjoy? We might have something for you! In this recipe we show you how to cook a delicious cauliflower salad, a sweet-sour dish with plenty of healthy ingredients! The savoury taste of the anchovies, capers and peppers go well with the delicate flavour of the cauliflower, creating a harmonious contrast. Serve it as an entrée, as a side-dish or as part of a buffet - and be prepared to be surprised by its success!

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