From Deborah Madison.
Combine the vinegar, shallots, garlic, and ¼ tsp salt in a small bowl. Let stand for 15 minutes, then vigorously whisk in the mustard, crème fraiche, and oil until thick and smooth. Grind in a little pepper, then stir in the herbs and capers. Adjust seasonings to taste.
Cook the cauliflower in a large pot of boiling salted water until barely tender, about 2 minutes. Scoop it out with a strainer, shake off the excess water, and put it in a large bowl with the vinaigrette, tomatoes, scallions, and parsley.
Cook the parsley in the same water, then drain. Add the pasta to the bowl with the rest of the ingredients and toss gently. Serve hot or tepid, with lemon juice to sharpen the flavors.
Note: I have made numerous variations of this dish. The key is the Mustard Vinaigrette.
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Serving Size: 1 Serving (221g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 172 | ||
Calories from Fat: 153 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17g | 23 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 48.3mg | 2 % | |
Potassium 177mg | 5 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4.3g | ||
Protein 1g | 1 % | |
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: 172
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