Tangy Cauliflower

By Marian Burros

Published December 21, 1993

Total Time
10 minutes
Rating
4(34)
Comments
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Featured in: PLAIN AND SIMPLE; A Stew in Which Vegetables Star

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Ingredients

Yield:3 servings

  • 3 pounds whole cauliflower or 1 ½ pounds ready-cut cauliflower florets (7 to 8 cups)

  • 2 teaspoons balsamic vinegar

  • 2 teaspoons anchovy paste

  • 2 teaspoons lime juice

  • 2 teaspoons olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

23 grams carbs; 2 milligrams cholesterol; 149 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 9 grams fiber; 235 milligrams sodium; 10 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim whole cauliflower, steam over hot water for 5 to 7 minutes.

  2. Step 2

    In a serving bowl, mix vinegar, anchovy paste, lime juice and oil.

  3. Step 3

    When cauliflower is cooked, drain and stir into dressing, mixing well to coat.

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4 out of 5
34 user ratings
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