Cauliflower Salad Napolitana

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 medium head of cauliflower
  • 1ΒΎ teaspoons salt
  • 2 tablespoons olive or salad oil
  • 1 cup wine vinegar
  • Β½ teaspoon freshly ground black pepper
  • ΒΌ teaspoon dried basil
  • 6 anchovy fillets, diced
  • 2 tablespoons capers
  • ΒΌ cup chopped black olives


  1. Break the cauliflower into flowerets. Place in a saucepan with one inch of boiling water containing one teaspoon of the salt. Simmer, uncovered, for five minutes. Cover and cook for five to six minutes longer, only until flowerets are crisp-tender. Drain the flowerets and rinse in cold water. Place in a salad bowl.

  2. Combine the oil, vinegar, pepper, basil and remaining salt. Mix well and pour over cauliflower. Add anchovies, capers and olives. Toss lightly. Sprinkle with additional capers, if desired, before serving.

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