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.

Makes 4 servings, 1 1/2 cups each

ACTIVE TIME: 25 minutes (including cauliflower-cooking time)

TOTAL TIME: 1 hour

EASE OF PREPARATION: Moderate

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.

NUTRITION INFORMATION: Per serving: 113 calories; 8 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 9 g carbohydrate; 4 g protein; 6 g fiber; 158 mg sodium.

TIP: 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.

MAKE AHEAD TIP: Refrigerate for up to 2 days.

My college student came home after finals and before summer session, I told her I was trying some new healthy recipes. This turned out to be a new favorite. We love it and it is wonderfully healthy and cool for a hot summer day.

Kaye, Greenville, SC