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Home > Restaurants > Recipes > Cauliflower-and-Spinach Salad

Cauliflower-and-Spinach Salad

Provided by: Chefs Alex Urena, Anthony Mangieri
Served at: Una Pizza Napoletana

  • Type of Dish: Appetizers, Salads
  • Servings: 6
  • Cuisine: Italian
  • Special Requests: Quick and Easy, Vegetarian/Vegan
  • Reader Rating: Write a Review

Photo by Mitchell Feinberg
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1 cauliflower, broken into florets 1/2 bunch spinach
3 tablespoons small salted capers, rinsed
15 mixed Italian olives, pitted
1/4 cup walnut halves, split
1/2 cup paper-thin-sliced pecorino Romano, broken into pieces
3/4 cup Southern Italian extra-virgin olive oil, preferably Sicilian or Puglian
1/4 cup lemon juice
Sea salt and freshly ground black pepper, to taste
Handful fresh parsley, marjoram, or basil, chopped


Bring a large pot of salted water to a boil. Add cauliflower and cook until tender, about 10 to 15 minutes. Drain, plunge into cold water, and drain again.

Tear the spinach into large pieces and set on a serving platter. Arrange the cauliflower florets on top, and sprinkle the capers, olives, walnuts, and pecorino Romano over the top. In a bowl, combine the oil and lemon juice, and pour over the salad. Season with salt and pepper and scatter with herbs. Toss when ready to serve.

(Published 2005)

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