Tangy Cauliflower Salad

By March 14, 2011Uncategorized


1 small clove garlic, minced

2 tablespoons capers

2 tablespoons extra-virgin olive oil

2 tablespoons white-wine vinegar

1/4 teaspoon crushed red pepper

1 lemon, zested (2 tsp.) and juiced (2 tablesp)

8 cups bite-size cauliflower florets,

(about 1 head), cooked until tender-crisp

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. From Eating Well, Feb/March 2005.


Author Terra

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