Tangy Cauliflower Salad

Tangy Cauliflower Salad

Makes: 4 servings, 1 1/2 cups each
Active Time: 25 minutes (including cauliflower-cooking time)
Total Time: 1 hour

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.

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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 Facts

  • Servings Per Recipe 4
  • Amount Per serving
  • Calories 113
  • % Daily values *
  • 12% Total Fat 8g
    • 5% Saturated Fat 1g
    • Trans Fat 0g
    • Monounsaturated Fat 5g
  • 0% Cholesterol 0mg
  • 8% Potassium 294mg
  • 7% Sodium 158mg
  • 3% Total Carbohydrate 9g
    • 20% Dietary Fiber 5g
    • Sugars 4g
  • 8% Protein 4g

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Nutrients Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrate Equals 300g 375g
Dietary Fiber Equals 25g 30g

Recipe by EatingWell.com

© Meredith Corporation. All rights reserved. Used with permission.

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