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Tangy Cauliflower Salad
EatingWell Test Kitchen
“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.”
1 small clove garlic, minced
2 tablespoons capers
2 tablespoons extra-virgin olive oil
2 tablespoons white-wine vinegar
¼ 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)
1Whisk 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.
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 ¼ 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.