Cauliflower Salad
Super easy and delicious cold cauliflower salad made with a fresh and flavorful lemon, caper and olive oil based dressing.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Salad, Side Dish
Cuisine: Italian
Servings: 4
- 1 head cauliflower
- 1 clove garlic
- 1/2 cup extra virgin olive oil
- 2 small anchovies
- 1 large lemon zested
- 1/4 cup lemon juice
- 2 Tbsp capers
- 1/4 cup parsley
- 1/4 tsp crushed red pepper flakes
Cut, clean and cook cauliflower florets in 2 cups of water in a lidded pan on high heat to moderately soften. Cook for 7-10 minutes then drain but do not rinse to cool.
In a large bowl combine paste of 1 garlic clove, paste of 2 anchovies, 1/2 cup extra virgin olive oil, 1/4 cup fresh lemon juice, zest of 1 lemon, 1/4 tsp crushed red pepper, 1/4 cup minced parsely and 2 Tbsp capers. Whisk well.
Add warm cauliflower florets to bowl and toss to coat. Taste test and adjust salt/pepper and crushed red pepper levels if necessary. Let the salad sit for 1 hour to adequately absorb the dressing if possible. Enjoy!
- No salt was added due to the inherent saltiness of the capers and anchovies. Add any additional salt if required.
- If possible, wait a minimum of 1 hour before eating to let the flavors absorb into the cauliflower.
- Anchovies are optional.
- The salad will be even better the next day.
Calories: 238kcal | Carbohydrates: 3.7g | Protein: 2g | Fat: 25.5g | Cholesterol: 2mg | Sodium: 225mg