Cauliflower Salad

cauliflower-salad.jpg

Cauliflower Salad
Cauliflower Salad

Photo attribution: 

My Tu Duong
Cauliflower Salad
Budget-friendly recipe
742

This is a slightly tart but refreshing salad that is quick to make.

Ingredients

1

cut into bite-sized pieces (about 4 cups)

1
teaspoon

divided

3
tablespoons

(about 1 large lemon)

3
tablespoons
2

chopped

2
tablespoons

chopped

1

cut into wedges

What You'll Need

  • Measuring cups
  • Measuring spoons
  • Cutting board
  • Chef knife
  • Large pot
  • Colander
  • Large bowl
  • serving spoon

Directions

  1. Bring a large pot of water to boil. Add cauliflower and 1/2 teaspoon of the salt.
  2. Boil until slightly tender, 5 to 7 minutes. Strain into a colander and set aside to cool a little.
  3. In a large bowl, stir together lemon juice, olive oil, green onions, parsley and remaining ½ teaspoon salt. Add warm cauliflower and toss to combine.
  4. Mound cauliflower at the center of a large plate, then arrange tomatoes and olives around the edge.

Chef Tips

  • This salad can be made with cooked broccoli or potatoes instead of cauliflower.

Nutrition Info and more

Serving size:
cups
Total calories:
67
Total fat:
4 g
Saturated fat:
1 g
Carbohydrates:
8 g
Protein:
3 g
Fiber:
3 g
Sodium:
663 mg
Attribution

Publication: 

Author: 

Attribution: 

In collaboration with the International Rescue Committee San Diego, United Women for East Africa Support Team, and UC San Diego – Center for Community Health

Cooking Environment: 

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