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Summer Antipasto
0047

1 head cauliflower, cut into florets
½ - 32 oz Cento Giardiniera, drained and rinsed
15 oz baby corn, drained and rinsed
12 oz Cento Roasted Pepper, drained and rinsed
7.5 oz baby pearl onion, drained and rinsed
6 oz Cento Pitted Green Olives, drained and rinsed
6.3 oz Cento Kalamata Olives, drained and rinsed
3 oz Cento Capers, drained and rinsed
2/3 cup Bellino Extra Virgin Olive Oil
1/3 cup Bellino Red Wine Vinegar
1 tsp Cento Ground Black Pepper


In large wide pot, pour approximately 2 cups water, or amount required to bring water level 1 inch deep. Cover and bring to a boil. Add cauliflower to boiling water and reduce heat to medium. Cover and steam about 5 minutes, or until soft. Drain and arrange on a large serving plate; allow to cool. Arrange giardiniera, corn and roasted peppers in piles around cauliflower. Sprinkle onions and olives over vegetables, then add capers. In medium bowl, whisk oil, vinegar, and black pepper; blending well. Drizzle the vinaigrette over the vegetables, and serve at room temperature. Serves 10-15.
prep cook servings
Prep
20 mins
Cook
10 mins
Servings
10-15
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