Ingredients
- 1 small clov garlic, minced
- 2 tablespoon capers
- 2 tablespoon extra-virgin olive oil
- 2 tablespoon white-wine vinegar
- 1/4 teaspoon crushed red pepper
- 1 lemon, zested (2 teaspoons) and juiced (2 tablespoons)
- 8 cups bite-size cauliflower florets, (about 1 head), cooked until tender-crisp (see Tip)
Cooking Directions
Step 1
Whisk garlic, capers, oil, vinegar, crushed red pepper, lemon zest and juice in a large bowl. Add cauliflower to the bowl and toss to coat. Chill the salad for 30 minutes, or overnight. Serve cold.
Nutrition Info
- Serving: Per serving
- Calories: 113
- Carbohydrates: 9g
- Fat: 8g
- Protein: 4g
- Dietary Fiber: 6g
- Saturated Fat: 1g
- Monounsaturated Fat: 5g
- Cholesterol: 0mg
- Potassium: 294mg
- Sodium: 158mg
- Exchanges: 1 1/2 vegetable, 1 1/2 fat
- Carbohydrate Servings: 1/2