Save Recipe Print
20 min
10 min
10 min
8 to 12 servings



Pour enough water (about 2 cups) into a large wide pot to come 1-inch up the sides. Cover and bring the water to a boil over high heat. Add the whole head of cauliflower to the boiling water. Reduce the heat to medium. Cover and steam until a skewer inserts easily into the core of the cauliflower, about 8 minutes. Transfer the cauliflower to the center of a 16 to 20-inch-diameter platter. Set aside to cool completely.

Arrange the giardiniera, corn, and roasted bell peppers in piles around the cauliflower. Sprinkle the onions and olives over the vegetables. Sprinkle the capers over.

Whisk the oil, vinegar, and black pepper in a medium bowl to blend. Drizzle the vinaigrette over the vegetables, and serve. The salad can be prepared ahead. Cover the salad and refrigerate it overnight. Bring the salad to room temperature before serving.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Grilled Insalata Di Mare

Recipe courtesy of Bobby Flay

Insalata di Baccala: Cod Salad

Recipe courtesy of David Rocco

Insalata di Farro: Spelt Salad

Recipe courtesy of David Rocco

Insalata Di Rucola E Pera

Recipe courtesy of Carla Pellegrino

Cod Salad: Insalata di Baccala

Recipe courtesy of Mario Batali

Insalata di Fagiolini Verdi: Green Bean Salad

Recipe courtesy of Debi Mazar|Gabriele Corcos

Grilled Octopus Salad (Insalata di Polipo)

Recipe courtesy of Michael White

Venetian Seafood Salad: Insalata di Frutti di Mare Veneziana

Recipe courtesy of Food Network

Insalata di Arance e Origano: Orange Salad with Oregano

Recipe courtesy of David Rocco

Browse Reviews By Keyword

          Latest Stories