1medium Romanesco or regular cauliflower, cored and cut into bite-size floretsabout 5 cups
2teaspoonswhole-grain Dijon mustard
Grated zest of 1 lemon
2tablespoonsfresh lemon juice
3/4teaspoonkosher salt, divided
1red bell pepper, chopped
1/2cupthinly sliced red onion
1/3cupchopped fresh dillabout 2/3 ounce
3tablespoonsrinsed and drained capers, coarsely chopped
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.
In a small bowl, whisk together mustard, lemon zest, lemon juice, and 1/4 teaspoon salt. Slowly add oil, whisking constantly to emulsify.
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.
Romanesco Summer Salad
Amount Per Serving
Calories 147Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 1g5%
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Total Carbohydrates 12g4%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.