Posted on

Tangy Cauliflower Salad

Cooking Time: about an hour


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 teaspoons) and juiced (2 tablespoons)

8 cups bite-size cauliflower florets, (about 1 head), cooked until tender-crisp (see Tip)

PREPARATION: 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.

TIPS: To cook florets: In a steamer basket, cover and steam 8 to 10 minutes for tender-crisp or 15 minutes for very tender. Or microwave, covered, with 1/4 cup water for 2 to 4 minutes for tender-crisp or 3 to 5 minutes for tender. A 2-pound head of cauliflower yields about 8 cups bite-size florets.

Nutrition Bonus: Cauliflower is a good source of vitamin C, a powerful antioxidant, and has a modest amount of calcium.