nutritional information

Per 3/4-cup serving:

  • Calories: 43
  • Protein: 2 g
  • Total Fat: 1 g
  • Saturated Fat: <1 g
  • Carbohydrates: 7 g
  • Cholesterol: 0 mg
  • Sodium: 109 mg
  • Fiber: 2 g
  • Sugar: 3 g
Gluten-Free

Marinated Cauliflower Salad

Marinated Cauliflower Salad

Serves 4

A lemony marinade tenderizes cauliflower florets just enough to give them a slightly chewy texture that still crunches. Serve alongside Mediterranean-style offerings, or use as a two-in-one topping and dressing for a simple tossed salad.
  • 3 Tbs. lemon juice
  • 1 Tbs. Dijon mustard
  • 1 clove garlic, minced (1 tsp.)
  • 1 tsp. olive oil
  • 2 cups bite-sized cauliflower florets (8 oz.)
  • 1 small red bell pepper, cut into ¾-inch dice (1 cup)
  • 2 Tbs. chopped fresh parsley
  • ¼ cup shaved Parmesan cheese, optional

1. Whisk together lemon juice, mustard, garlic, and oil in small bowl. Toss with cauliflower in large nonreactive bowl, cover, and refrigerate 4 to 8 hours. Stir 1 or 2 times while marinating.

2. Stir bell pepper and parsley into marinated cauliflower. Season with salt and pepper, if desired, and sprinkle with shaved Parmesan, if using.

September 2010 p.75

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comments

I skipped the red peppers and used broccoli and carrots. You could marinade many vegetables in this and tweak the marinade/dressing to you liking. The biggest part of cooking is making it your own flavor and recording your changes to meet your family's tastes.

Mel - 2013-06-05 14:34:44

Is all the ingredients listed? I mixed the marinade together and it was REALLY piquant, actually sour and unpalatable. So I added some brown sugar since I didn't have honey to balance the sourness. Added some fresh green onion (chopped). Tasted okay and it is marinating....we shall see.

Sarah Jane - 2011-03-16 13:52:57

I made this for our Easter dinner and everyone enjoyed it. The flavor was light and summery - perfect for an outdoor potluck.

Kelly J. R. - 2011-04-25 13:35:01