Life

Marinated Cauliflower Salad

A lemony marinade tenderizes cauliflower florets just enough to give them a slightly chewy texture that still crunches. Serve alongside Mediterranean-style offerings, or use as a two-in-one topping and dressing for a simple tossed salad.

A lemony marinade tenderizes cauliflower florets just enough to give them a slightly chewy texture that still crunches. Serve alongside Mediterranean-style offerings, or use as a two-in-one topping and dressing for a simple tossed salad.

Servings
3/4-cup serving

Ingredients

  • 3 Tbs. lemon juice
  • 1 Tbs. Dijon mustard
  • 1 clove garlic, minced (1 tsp.)
  • 1 tsp. olive oil
  • 2 cups bite-sized cauliflower florets (8 oz.)
  • 1 small red bell pepper, cut into 3/4-inch dice (1 cup)
  • 2 Tbs. chopped fresh parsley
  • 1/4 cup shaved Parmesan cheese, optional

Preparation

1. Whisk together lemon juice, mustard, garlic, and oil in small bowl. Toss with cauliflower in large nonreactive bowl, cover, and refrigerate 4 to 8 hours. Stir 1 or 2 times while marinating.

2. Stir bell pepper and parsley into marinated cauliflower. Season with salt and pepper, if desired, and sprinkle with shaved Parmesan, if using.

Nutrition Information

  • Serving Size Serves 4
  • Calories 43
  • Carbohydrate Content 7 g
  • Cholesterol Content 0 mg
  • Fat Content 1 g
  • Fiber Content 2 g
  • Protein Content 2 g
  • Saturated Fat Content 0 g
  • Sodium Content 109 mg
  • Sugar Content 3 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g