Simple Recipe #4: Cauliflower And Caper Salad

This “simple recipe” series is a personal challenge to come up with 31 simple recipes that are also good and healthy.

This salad is so simple that it almost doesn’t qualify as a recipe. It’s great for a quick dinner or for lunch at work.


Cauliflower (one head)


Extra Virgin Olive Oil

Salt and Pepper

Spanish Butter Beans (optional)


1 ) Steam the cauliflower. You can also boil it but steaming allows the cauliflower to maintain more flavor and firmness.

2 ) Put capers in a colander and rinse with water. Chop well. If you’re a little ambitious, chop it up very well and mix it with olive oil to make a ‘sauce’.  This will help the capers spread more evenly over the cauliflower.

If you’re more ambitious, make a green sauce by blending capers, green olives, fresh parsley and olive oil in a food processor. If you love garlic, add a clove to the mixture and then blend. My husband has made several variations of this green sauce so I’ll probably do a separate post at some point.

3 ) When the cauliflower is done, about 10-15 minutes, chop it up into small florets. I would not let this get too mushy; you can poke it with a fork to make sure it’s done.

4 ) In a large bowl, mix the cauliflower, capers and butter beans (optional). Add in extra virgin olive oil, salt and pepper to taste.

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