EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|1 small clove garlic, minced||1/4 teaspoon crushed red pepper|
|2 tablespoons capers||1 lemon, zested (2 teaspoons) and juiced (2 tablespoons)|
|2 tablespoons extra-virgin olive oil||8 cups bite-size cauliflower florets, (about 1 head), cooked until tender-crisp (see Tip)|
|2 tablespoons white-wine vinegar|
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.
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.
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