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Cauliflower and Fennel with Dijon-Cider Vinaigrette

Photo: Jason Wallis; Styling: Cindy Barr
Yield Serves 6 (serving size: about 1 cup)
This simple side of Cauliflower and Fennel with Dijon-Cider Vinaigrette may be just the ticket to get you past your childhood aversion to this veggie. The dijon-cider vinaigrette is what really seals the deal.

Ingredients

  • 6 cups cauliflower florets (about 1 large head)
  • 1 cup sliced fennel
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh fennel fronds
  • 2 tablespoons cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 118
  • fat 9.3 g
  • satfat 1.3 g
  • monofat 6.6 g
  • polyfat 1 g
  • protein 2.3 g
  • carbohydrate 7.9 g
  • fiber 2.6 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 161 mg
  • calcium 32 mg

How to Make It

  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.

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

  3. Variations:

  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

  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

  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