Salad With Cauliflower And Olives
Published May 6, 1997
- Total Time
- 20 minutes
- Rating
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Ingredients
2 pounds cauliflower or 1 pound cauliflower florets
¼ teaspoon hot red-pepper flakes
¼ cup dry white wine
1 clove garlic
1 tablespoon capers
8 Greek, Italian or French black olives
2 teaspoons olive oil
1 tablespoon red-wine vinegar
Nutritional analysis per serving (2 servings)
25 grams carbs; 197 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 9 grams fiber; 334 milligrams sodium; 9 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
- Step 1
Cut off the stem of the cauliflower, and break and cut the head into small florets. Steam over boiling water for 3 to 4 minutes. Sprinkle the cauliflower with red-pepper flakes while it steams.
- Step 2
Mince the garlic. Wash and drain the capers. Pit the olives, and coarsely chop them.
- Step 3
When the cauliflower is firm but tender, drain and place in a bowl. Pour the wine over it, and add the garlic, capers, olives, oil and vinegar. Cover and allow to marinate until serving time.
Private Notes