Tangy Cauliflower Salad

http://www.eatingwell.com/recipes/tangy_cauliflower_salad.html

From EatingWell:  February/March 2005

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

Ingredients

• 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)

Preparation

1. 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.

Nutrition

Per serving : 113 Calories; 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.