Tangy Cauliflower Salad
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.
Prep Time:
25 mins
Total Time:
1 hr
Servings:
4 servings, 1 1/2 cups each
Ingredients
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1 small clove garlic, minced
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2 tablespoons capers
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2 tablespoons extra-virgin olive oil
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2 tablespoons white-wine vinegar
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1/4 teaspoon crushed red pepper
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1 lemon, zested (2 teaspoons) and juiced (2 tablespoons)
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8 cups bite-size cauliflower florets, (about 1 head), cooked until tender-crisp (see Tip)
Directions
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:
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.
Nutrition information
Calories 113, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Sodium 158 mg, Carbohydrate 9 g, Fiber 6 g, Protein 4 g, Potassium 294 mg. Exchanges: Vegetable 1.5,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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