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Cauliflower Salad

Cauliflower salad with tomatoes and olives
Photo attribution: My Tu Duong
Ready In: 30 minutes
Serves: 4
Dairy-freeGluten-freeLow Added SugarVeganVegetarian
This is a slightly tart but refreshing salad that is quick to make.

What you'll need

Measuring spoons
Sharp knife
Cutting board
Mixing utensil
Large pot
Colander
Large bowl
serving spoon
Large plate

Ingredients

Serves 4
1 head Cauliflower small, cut into bite-sized pieces (about 4 cups)
1 teaspoon Salt divided
3 tablespoons Lemon Juice (about 1 large lemon)
3 tablespoons Olive Oil
2 Green Onions chopped
2 tablespoons Parsley chopped
1 Tomato cut into wedges
8 Black Olives whole pitted

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's Tips

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

Nutrition Facts

Serving Size 1.25 cup

Serving Per Container 4

Amount Per Serving
Calories 67
% Daily Value*
Total Fat 4 g5%
Saturated Fat 1 g5%
Sodium 663 mg29%
Total Carbohydrate 8 g3%
Dietary Fiber 3 g11%
Protein 3 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: