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.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

Tangy Cauliflower Salad

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    Ingredients

    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

    directions

    Prep: 25 min Total: 60 min
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    • 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.

    notes

    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.

    nutritional information

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