Cauliflower Prepare Easy As An Antipasti
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
You can find my ingeniously simple cauliflower recipe in this post.
Today this cauliflower comes briefly cooked, roasted and gently marinated on the plate.
By the way, you will find more ideas for your vegetables in the cooking school article Cooking cauliflower.
I really like colorful cauliflowers, the colors are really seductive 🙂
Of course you can use the standard white cabbage for these vegetables.
Marinated in vinegar and with crispy rosemary, we serve the cabbage today as an antipasti
I wish you lots of fun tasting here and much success later in the kitchen!
Table of Contents
1. Recipe Cauliflower
You can find the preparation right here in detail with many step-by-step photos
You will find some variant tips after the recipe.
Fancy an exchange on the topic?
You can send me kitchen gossip and cooking questions at the bottom of the page using the comment function.
Cooked, photographed and written down by chef Thomas Sixt.
Easy instructions for cauliflower as a vegetable salad and for antipasti.
|some||Sunflower oil (For frying herbs)|
|80||ml||balsamic vinegar (Balsamic dressing vinegar)|
|6||Pinches||black ground pepper|
|1||tbsp||brown can sugar (I use a level tablespoon at most)|
|1||Piece||glove of garlic|
|15||ml||Olive oil (To fry)|
Pluck the rosemary needles individually and fry in oil.
Place the crispy fried needles on a plate lined with paper towels and season lightly with salt.
For the dressing, place the salt, pepper, and sugar in a bowl.
Halve, peel and finely dice the garlic clove.
Add the garlic cubes to the spices.
Pour the vinegar over the prepared dressing ingredients.
Dissolve the spices in the vinegar. You can help this by stirring with a whisk.
Slowly stir the olive oil into the vinegar and prepare a creamy dressing.
Wash the cauliflower under cold running water and place it dry on the chopping board.
Cut off the cauliflower root and greens on the underside.
Divide the cauliflower into even florets.
Check the cleanliness of the cabbage florets again:
Dirt or insects are often found inside the cabbage.
If necessary, wash the cabbage florets again and dry them.
Put the prepared cauliflower pieces in a large pan and heat with a little water.
Remove the water from the pan by evaporation or draining.
Fry the cauliflower, adding the oil only when the pan is dry.
Allow the roasted cauliflower to cool in the pan or in a bowl.
Add the prepared dressing and marinate the cabbage pieces.
Arrange the marinated cauliflower as a salad in a deep plate or as an antipasti with vegetables on a flat plate.
Supplement with olive oil and Aceto Balsamico Tradizionale according to personal taste.
Place the crispy herbs individually on the florets and serve.
You can find a sophisticated antipasti plate as a compilation elsewhere here in the food blog.
The Italian appetizer is easy to prepare.
Antipasti goes well with lunch, brunch with friends, summer barbecues and dinner with friends or for two.
2. Calories And Nutritional Values
As usual, you can find the precisely calculated nutritional values for the marinated cauliflower in the table below.
3. Rediscover Cauliflower
We find more and more colorful cauliflowers in the markets and I really like the remarkable vegetables.
In the past there was only white cabbage, colorful it is particularly beautiful and appealing.
I found purple, orange and green ones.
Of course, this is Romanesco, which belongs to the same plant family and bears the strikingly beautiful buds.
A few selected photos follow to make shopping easier and for general product information.
Colorful cabbage – makes the children happy!Cooking for children tip from Thomas Sixt
4. Cauliflower Antipasti Is Cauliflower Salad
Basically, the presented recipe is a cauliflower salad.
The cauliflower is prepared, cleaned, then divided into florets, cooked and finally marinated.
As a marinade I have prepared a simple vinegar-oil dressing.
My vinegar for this is called “Balsamdressing” and is part of my balsamic cooking box .
What does this vinegar have to do with balsamic vinegar?
In contrast to normal vinegar, which is made from fermented wine, the vinegar balsamic dressing is made from boiled grape must.
Cooked grape must is the basis of balsamic vinegar , which I present in the cooking school with a shopping tip and product information.
What is so special about this vinegar?
Thats is quite easy:
The balm dressing vinegar is a precursor of the Aceto Balsamico Tradizionale.
The boiled and matured grape must has actually spent a long time in a real wooden barrel.
You can imagine what comes out when an Acetaia makes vinegar:
Vinegar is the culmination of art, it tastes soft and pleasant, you can even drink it pure with pleasure.
I already introduced the simple dressing in the recipe.
Here you will find another variant with anchovies, which tastes amazingly delicious.
I wrote down the exact recipe at Puntarelle.
So that you don’t have to click, here are the mini instructions:
- Finely chop a clove of garlic and place in the mortar
- Add a good 10 pieces of anchovy or anchovy fillets
- Add a level tablespoon of sugar, some chili and 6 pinches of pepper
- Process the ingredients into small pieces
- Then add 80 ml balm dressing vinegar and check the taste
- It can taste sweet and sour
- Add olive oil to taste, 100 ml oil is sufficient for the gentle grape must vinegar
If you use a conventional white wine vinegar, please dilute it with water, at least 1/3.
Otherwise the vinegar taste is simply too strong.
Alternatively, you can prepare the dressing with lemon juice instead of vinegar.Dressing tip from chef Thomas Sixt
5. Cauliflower Recipes Pan
I am often asked how many tools are required for a dish in the kitchen.
Theoretically, you can prepare this dish with just one pan.
You will also need a fork or a whisk, a knife and a cutting board.
Cauliflower Pan Preparation:
- Fry the herbs first in a pan with a little oil and place on kitchen paper.
- Season the crunchy herbs with salt.
- Prepare the cauliflower and place the florets in the pan.
- Add some water and heat up.
- Allow the water to evaporate, then add a little oil and fry the cauliflower until al dente.
- Leave to cool in the pan.
- Push the cauliflower to one side of the pan and place the pan on a board on that side.
- In the free side of the pan you can stir together the vinegar, garlic, sugar, salt, pepper and vinegar.
- Then you marinate the lukewarm cauliflower and add the olive oil and some chili or cayenne pepper
You could serve your cauliflower salad or antipasti vegetables straight away in the pan.
Serve with fresh bread and air-dried ham, some Parmesan and a glass of Prosecco.
6. Common Questions About Cauliflower
I have put together the most important cooking questions answered below:
When is boiling cauliflower better than steaming or frying?
Cauliflower loses its irritants when cooked in salt water, and the same applies to broccoli. If you have an upset stomach and intestines, cooking the vegetables is better for you.
Does colorful cauliflower taste different from white cauliflower?
We could not detect a big difference in taste during our tastings. colorful vegetables just look more cheerful.
Can I prepare cauliflower curry without cream or coconut milk?
Boil the cauliflower florets, then fry, add butter, season gently with salt, pepper, sugar and curry. It goes well with red berries that we know as red pepper, as well as toasted almond flakes. You can serve this preparation as a vegetable or marinate with lemon juice and oil like a salad.
Can I still make cauliflower gratin from leftover carfiol salad?
You can prepare a tasty cauliflower gratin only from fresh and briefly cooked cauliflower florets. Put the florets in a baking dish or roaster, sprinkle with breadcrumbs or grated almonds or walnuts, cover with cheese slices and bake in the oven, grill step.
7. More Antipasti Recipe Ideas
For a summery antipasti combination you will find more great ideas here in the food blog.
Get inspired below.
Comments, Cooking Questions and Answers
Below you can write to me directly.
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