The salty, lemony and spicy flavors make each cauliflower floret "pop" in your mouth. This chilled salad is a great accompaniment for a sandwich, grilled meats or even pot roast.
4 servings, 1 1/2 cups each
Active Time: 25 minutes (including cauliflower-cooking time) |
Total Time: 1 hour
1 small clove garlic, minced
2 tablespoons capers
2 tablespoons extra-virgin olive oil
2 tablespoons white-wine vinegar
1/4 teaspoon crushed red pepper
1 lemon, zested (2 teaspoons) and juiced (2 tablespoons)
8 cups bite-size cauliflower florets, (about 1 head), cooked until tender-crisp (see Tip)
Whisk garlic, capers, oil, vinegar, crushed red pepper, lemon zest and juice in a large bowl. Add cauliflower to the bowl and toss to coat. Chill the salad for 30 minutes, or overnight. Serve cold.
Per serving :
8 g Fat;
1 g Sat;
5 g Mono;
0 mg Cholesterol;
9 g Carbohydrates;
4 g Protein;
6 g Fiber;
158 mg Sodium;
294 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 1/2 vegetable, 1 1/2 fat
Tips & Notes
Make Ahead Tip: Refrigerate for up to 2 days.
Tip: To cook florets: In a steamer basket, cover and steam 8 to 10 minutes for tender-crisp or 15 minutes for very tender. Or microwave, covered, with 1/4 cup water for 2 to 4 minutes for tender-crisp or 3 to 5 minutes for tender. A 2-pound head of cauliflower yields about 8 cups bite-size florets.