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Tangy Cauliflower Salad
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. 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
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 8 cups bite-size cauliflower florets, cooked until tender-crisp (see Tip)
Nutrition Info
Per Serving
- Calories: 118 kcal
- Carbohydrates: 11 g
- Dietary Fiber: 5 g
- Fat: 7 g
- Protein: 4 g
- Sugars: 5 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.
Yield: 4 servings
3. Still Hungry?
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.
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.
Make Ahead Tip
Refrigerate for up to 2 days.
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