Vegetable antipasto

Vegetable antipasto


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A good source of folate and vitamin C, cauliflower shares the health benefit of all brassica vegetables: that of cancer-fighting phytochemicals.

Janet Mitchell

Serves: 4 

  • 1 cup vegetable or chicken stock
  • 1/2 cup dry white wine
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried crushed chilli
  • 500g carrots, diagonally sliced
  • 2 cups cauliflower florets (200g)
  • 125g green beans, halved crossways
  • 2 tablespoons white wine vinegar
  • 1 teaspoon olive oil
  • Salt
  • 1/2 cup cubed mozzarella cheese
  • 1/2 cup chopped fresh basil

Preparation:20min  ›  Cook:4hours15min  ›  Ready in:4hours35min 

  1. Bring the stock, wine, oregano and chilli to a simmer in a large frying pan. Add the carrots, then cover and cook for 6 minutes. Add the cauliflower and beans, return to a simmer, and cook for 8 minutes.
  2. Transfer the vegetables and liquid to a medium bowl, stir in the vinegar, oil and a pinch of salt. Cover and put aside for at least 4 hours. Just before serving, stir in the mozzarella and basil.

Did you know?

Cauliflower quickly loses its folacin to the cooking water when boiled. When possible, steam, braise or roast it. * Broccoflower, a new cross between cauliflower and broccoli, has been developed overseas and is more nutritious than cauliflower. It has green florets rather than white, has more vitamin C and also some beta-carotene.

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