|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|
Remove leaves from cauliflower.
Slice cauliflower in half.
Fill a large saucepan two-thirds full with water.
Bring water to a boil.
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.
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