Rating: 4.25 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, February/March 2005

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

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 Facts

1 1/2 cups
112 calories; protein 3.8g; carbohydrates 9.2g; dietary fiber 4.5g; sugars 4.1g; fat 7.9g; saturated fat 1.1g; vitamin a iu 77.1IU; vitamin c 90.7mg; folate 88.2mcg; calcium 36.1mg; iron 0.7mg; magnesium 19.9mg; potassium 291.9mg; sodium 130.4mg; thiamin 0.1mg.

2 vegetable, 1 1/2 fat

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