Yield
Serves 6 (serving size: about 1 cup)
Photo: Jason Wallis; Styling: Cindy Barr

How to Make It

Step 1

Bring a large saucepan of water to a boil; add cauliflower. Boil 5 minutes; add sliced fennel. Boil 1 minute or until cauliflower is crisp-tender; drain.

Step 2

Combine oil and remaining ingredients in a large bowl, stirring with a whisk. Add cauliflower mixture; toss to coat.

Step 3

Variations:

Step 4

Warm Garlic-Anchovy: Boil 6 cups cauliflower florets 6 minutes or until crisp-tender; drain. Combine 1/4 cup olive oil, 3 minced drained anchovy fillets, 2 minced garlic cloves, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon salt in a skillet over medium heat; cook 1 minute. Add cauliflower, 3 tablespoons chopped parsley, and 1/2 teaspoon grated lemon rind; toss. Serves 6 (serving size: about 1 cup) CALORIES 113; FAT 5g (sat 4g); SODIUM 205mg

Step 5

Lemon-Caper Vinaigrette: Boil 6 cups cauliflower florets 6 minutes or until crisp-tender; drain. Combine 1/4 cup olive oil, 2 tablespoons fresh lemon juice, 1/4 cup chopped parsley, 3 tablespoons minced shallots, 4 1/2 teaspoons rinsed and drained capers, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add cauliflower, tossing to coat. Serves 6 (serving size: about 1 cup) CALORIES 113; FAT 4g (sat 3g); SODIUM 178mg

Step 6

Warm Curry: Boil 6 cups cauliflower florets 6 minutes or until crisp-tender; drain. Heat a large skillet over medium heat. Add 1/4 cup olive oil; swirl to coat. Sauté 1/2 cup chopped onion 2 minutes or until lightly golden. Stir in 2 tablespoons grated peeled fresh ginger, cauliflower, 1 teaspoon garam masala, 3/8 teaspoon kosher salt, and 1/4 teaspoon ground coriander. Cook 2 minutes. Serves 6 (serving size: about 1 cup) CALORIES 114; FAT 3g (sat 3g); SODIUM 153mg

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