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Cool Cauliflower Salad

Published: August 21, 2013

You can use this chilled side to complement almost any summer meal, especially at backyard cookouts. Here’s one meal idea: Add baby red potatoes—cut in half and brushed with a bit of olive oil. Then, sprinkle them with some fresh chopped herbs or dust with dried Italian seasoning, and bake. Serve sides with a slice of lean pork roast.


Cool Cauliflower Salad


(Makes 6 servings)

cauliflower salad with basil leaf and lemon wedge

Ingredients

  • 1 medium head cauliflower, broken into florets
  • ½ cup celery, sliced into ½-inch pieces
  • ¼ cup of water
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon Italian seasoning
  • ⅛ teaspoon red pepper flakes
  • Salt and freshly ground black pepper

Directions

  1. Steam cauliflower florets 6 to 7 minutes or until desired tenderness. In large bowl, combine cauliflower and celery.
  2. In small mixing bowl, combine remaining ingredients. Whisk together to mix well. Pour dressing mixture over vegetable mixture and toss gently to thoroughly coat.
  3. Cover and chill 2 or more hours. Serve chilled.

Nutrition Facts

Per serving


Calories: 50
Total fat: 2.5 g
Saturated fat: 0 g
Carbohydrate: 6 g
Fiber: 2 g
Protein: 2 g
Sodium: 55 mg


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