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Our love for cauliflower knows no bounds (we eat it roasted, riced, mashed and popcorn-style). But we didn’t know the Italians had a thing for the cruciferous veggie too—until we found Katie Parla’s recipe for cauliflower, olive, pepper and caper salad (insalata di rinforzo, if you’re fancy) from her new cookbook, Food of the Italian South.
“This Neapolitan holiday staple, also called burdiglione, is traditionally served on Christmas Eve to provide rinforzo (
We couldn’t possibly save this one for just Christmastime. Let’s eat.
Reprinted from Food of the Italian South. Copyright © 2019 by Katie Parla. Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House, LLC
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