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Tangy Cauliflower Salad

February/March 2005

Your rating: None Average: 3 (22 votes)

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.



READER'S COMMENT:
"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,...
Tangy Cauliflower Salad Recipe

Makes: 4 servings, 1 1/2 cups each

Active Time:

Total Time:

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.

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.

Nutrition

Per serving: 113 calories; 8 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 4 g protein; 6 g fiber; 158 mg sodium; 294 mg potassium.

Nutrition Bonus: Cauliflower is a good source of vitamin C, a powerful antioxidant, and has a modest amount of calcium.

Carbohydrate Servings: 1/2

Exchanges: 1 1/2 vegetable, 1 1/2 fat


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