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.Ingredients
Total Time: 1 hour
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)
Refrigerate for up to 2 days.
4 servings, 1 1/2 cups each
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.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1 1/2 vegetable
- 1 1/2 fat
- Carbohydrate Servings
- Cauliflower is a good source of vitamin C
- a powerful antioxidant
- and has a modest amount of calcium.