Marinated Cauliflower Salad


Marinated Cauliflower Salad

via Vegetarian Times

September 2010 p. 75

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.

DIRECTIONS

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.

Member Rating: 111

ingredient list

Serves 4

  • 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 3/4-inch dice (1 cup)
  • 2 Tbs. chopped fresh parsley
  • 1/4 cup shaved Parmesan cheese, optional

Nutritional Information

Per 3/4-cup serving:

Calories 43
Protein 2g
Total Fat 1g
Saturated Fat <1g
Carbs 7g
Cholesterol 0mg
Sodium 109mg
Fiber 2g
Sugar 3g

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