Ingredients
8
8 servings
- •2 pounds broccoli, broken into florets
- •1 head cauliflower, broken into florets
- •1 head Romanesco cauliflower, broken into florets
- •2 lemons, juiced
- •6.5 tablespoons extra-virgin olive oil
- •1 clove garlic, minced
- •1 teaspoon chopped fresh oregano
- •salt and ground black pepper to taste
- •10 green Italian olives, or more to taste
- •10 black Italian olives, or more to taste
- •2 papaccelle (pickled sweet peppers), cut into strips
Instructions
- Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
- Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
- Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
- Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.
- Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.
Nutritional Facts
Per 8 servings
- Calories: 191
- Carbohydrate: 17g
- Fat: 13g
- Fiber: 7g
- Protein: 6g
- Sugar: 6g
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