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Ingredients
1 medium-size cauliflower, about 1 ½ pounds
¼ cup milk
Salt to taste
2 tablespoons olive oil
1 tablespoon red-wine vinegar
Freshly ground pepper to taste
1 tablespoon drained capers
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
10 grams carbs; 2 milligrams cholesterol; 115 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 4 grams fiber; 497 milligrams sodium; 4 grams protein; 4 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
- Step 1
Cut the cauliflower into florets. Place them in a saucepan and add cold water to cover. Add the milk and salt and bring to a boil. Simmer for about 10 minutes or until tender but not mushy. Drain well and let cool.
- Step 2
Place the oil and vinegar in a salad bowl, add salt and pepper, and blend well with a whisk.
- Step 3
Add cauliflower, capers, parsley, more pepper to taste, toss well and serve.
Private Notes
Comments
Added lemon zest and used lemon juice instead of vinegar, and capers in salt. Good summer dish, not heating up the oven to roast the cauliflower.
It was a nice change of pace. It goes well with a hearty meat dish.