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Cauliflower Salad

Mexican.Chef's picture
Ingredients
  Cauliflower head 1 Medium
  Guacamole/Two 6-ounce cartons frozen avocado dip, thawed 2 Cup (32 tbs), frozen
  Shredded monterey jack cheese 1⁄2 Cup (8 tbs)
  Radish roses 4
Directions

Remove leaves and core from cauliflower.
In covered saucepan cook whole cauliflower in small amount of boiling salted water 20 to 25 minutes or till just tender when tested with a fork.
Drain well and chill.
Place chilled cauliflower on platter.
Spread Guacamole over entire surface.
Sprinkle with cheese.
Garnish platter with radish roses.

Recipe Summary

Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Cauliflower

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 742 Calories from Fat 408

% Daily Value*

Total Fat 46 g70.6%

Saturated Fat 14.6 g73.2%

Trans Fat 0 g

Cholesterol 49.8 mg16.6%

Sodium 791.7 mg33%

Total Carbohydrates 66 g21.9%

Dietary Fiber 31.3 g125%

Sugars 25 g

Protein 34 g67.7%

Vitamin A 36.9% Vitamin C 684.5%

Calcium 62.2% Iron 29.9%

*Based on a 2000 Calorie diet

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Cauliflower Salad Recipe