Romanesco Summer Salad
  • 1cup water
  • 1 medium Romanesco or regular cauliflower, cored and cut into bite-size floretsabout 5 cups
  • 2teaspoons whole-grain Dijon mustard
  • Grated zest of 1 lemon
  • 2tablespoons fresh lemon juice
  • 3/4teaspoon kosher salt, divided
  • 3tablespoons olive oil
  • 1 red bell pepper, chopped
  • 1/2cup thinly sliced red onion
  • 1/3cup chopped fresh dillabout 2/3 ounce
  • 3tablespoons rinsed and drained capers, coarsely chopped
  1. In a large pot, bring water to a boil over high heat. (If you have a steamer insert, put it in the pot to hold the Romanesco. If you don’t have one, don’t worry about it.) Add Romanesco, cover, reduce heat to medium, and steam for 2–3 minutes, until crisp-tender (add more water if needed). Using a slotted spoon, transfer Romanesco to a rimmed baking sheet or clean kitchen towel, spreading it in a single layer, to cool.
  2. In a small bowl, whisk together mustard, lemon zest, lemon juice, and 1/4 teaspoon salt. Slowly add oil, whisking constantly to emulsify.
  3. Put Romanesco in a serving bowl. Add bell pepper, onion, dill, capers, remaining 1/2 teaspoon salt, and vinaigrette; toss gently to combine. Cover and refrigerate until ready to serve. It will keep well for several hours. Just before serving, taste and add more salt if needed.
Recipe Notes
Nutrition Facts
Romanesco Summer Salad
Amount Per Serving
Calories 147 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Sodium 733mg 31%
Total Carbohydrates 12g 4%
Dietary Fiber 5g 20%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 147 cal, 10g fat (5g mono, 4g poly, 1g sat), 0mg chol, 4g protein, 12g carb, 5g fiber, 733mg sodium