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Cauliflower Salad

Italian.Chef's picture
Ingredients
  Cauliflower 2 1⁄2 Pound (1 Whole)
  Red wine vinegar 2 Tablespoon
  Olive oil 1⁄3 Cup (5.33 tbs)
  Freshly ground pepper To Taste
  Salt To Taste
Directions

Remove leaves from cauliflower.
Slice cauliflower in half.
Fill a large saucepan two-thirds full with water.
Bring water to a boil.
Add cauliflower.
Cook over high heat 15 to 20 minutes or until tender.
Drain on paper towels; cool.
Detach florets from cauliflower and place in a salad bowl.
Season with salt and pepper.
Add oil and vinegar; toss gently.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Ingredient: 
Vegetable

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4.336665
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 928 Calories from Fat 646

% Daily Value*

Total Fat 73 g112.6%

Saturated Fat 10.1 g50.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 732.1 mg30.5%

Total Carbohydrates 61 g20.3%

Dietary Fiber 28.6 g114.5%

Sugars 27.2 g

Protein 23 g45.2%

Vitamin A 3% Vitamin C 877.4%

Calcium 25.7% Iron 32.3%

*Based on a 2000 Calorie diet

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Cauliflower Salad Recipe