Try this Marinated Cauliflower Salad recipe, or contribute your own.
Suggest a better descriptionRecipe by: the California Culinary Academy Preparation Time: 8:00 1. Remove and discard cauliflower leaves. Cut out core and break cauliflower into bite-sized flowerets. 2. Cook flowerets in a small amount of boiling salted water (or steam on a rack) just until tender-crisp (5 to 7 minutes). Place in a colander and rinse with cold water to stop cooking. Drain well. 3. In a small bowl combine vinegar, mustard, salt, and pepper. Using a whisk or fork, gradually beat in oil until well combined. Pour over cauliflower in a shallow bowl. Cover and refrigerate 6 to 8 hours or overnight. 4. Just before serving, add radishes, mixing to combine with marinade. Sprinkle with parsley. Posted to MM-Recipes Digest by "Robert Ellis"
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Serving Size: 1 Serving (112g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 48 | ||
Calories from Fat: 22 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 49.2mg | 2 % | |
Potassium 306.3mg | 8 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 2.9g | ||
Protein 2g | 3 % | |
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: 48
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