Tangy Cauliflower Salad

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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.

 Tangy Cauliflower Salad
photographer: Ken Burris
Nutritionist Tested & Approved
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)

Directions
  1. Refrigerate for up to 2 days.

  2. 4 servings, 1 1/2 cups each

  3. 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.


Nutritional Facts

Servings
4
Per serving
Calories
113
Carbohydrates
9g
Fat
8g
Saturated Fat
1g
Monounsaturated Fat
5g
Protein
4g
Cholesterol
0mg
Dietary Fiber
5g
Potassium
294mg
Sodium
158mg
Added Sugars
0g
Exchanges
1 1/2 vegetable
1 1/2 fat
Carbohydrate Servings
1/2
Cauliflower is a good source of vitamin C
a powerful antioxidant
and has a modest amount of calcium.

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