Try this Cauliflower Salad recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 425 degrees F.
Add the cauliflower florets to a large bowl. Drizzle with olive oil, season with salt and toss. Transfer to a baking sheet and roast until the cauliflower is very brown and crispy, about 40 minutes turning once. Remove from the oven to a large bowl and reserve.
Coat a large saute pan generously with olive oil. The oil should be about 1/8-inch deep. Heat the pan over medium-high heat. When the oil is hot, add the capers. As the capers cook they will open up and start to look like little flowers (very cute). Fry the capers until they are crispy, about 3 to 4 minutes. Remove the capers from the pan, dry them on paper towels and season with salt immediately.
Toss together the cauliflower, capers, radicchio/lettuce, pecorino, and chives. Dress the salad with lemon juice, olive oil and salt, to taste.
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Serving Size: 1 Recipe (66g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 55 | ||
Calories from Fat: 40 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 151.9mg | 5 % | |
Potassium 75.7mg | 2 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 55
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