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Cauliflower Salad With Black Olives

the.instructor's picture
  Green onion 1 , chopped
  Cauliflower head 1 Medium
  Chopped capers 1 Tablespoon
  Minced parsley 1 Tablespoon
  Chopped pimiento 1 Tablespoon
  Sliced pitted black olives 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Dry mustard 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  White wine vinegar 3 Tablespoon
  Olive oil/Salad oil 6 Tablespoon
  Boiling salted water 1 Cup (16 tbs) (Adjust Quantity As Needed)

Cut apart the cauliflower carefully, keeping the flowerets fairly large.
Drop into boiling, salted water; boil 4 to 5 minutes, untiljust slightly tender.
Pour into a colander and cool in running cold water.
Drain well and reassemble by arranging top-side-down in a bowl (one about the same shape on the bottom as the cauliflower).
Combine the oil, vinegar, capers, parsley, pimiento, onion, salt, mustard, and pepper; spoon over the cauliflower.
Cover bowl and refrigerate for at least 2 hours or overnight.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1180 Calories from Fat 921

% Daily Value*

Total Fat 106 g162.5%

Saturated Fat 12.6 g62.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2036.9 mg84.9%

Total Carbohydrates 55 g18.2%

Dietary Fiber 22.5 g89.9%

Sugars 21.2 g

Protein 18 g36.5%

Vitamin A 45% Vitamin C 722.1%

Calcium 27.3% Iron 32.7%

*Based on a 2000 Calorie diet

Cauliflower Salad With Black Olives Recipe