Cauliflower and Fennel with Dijon-Cider Vinaigrette

Cauliflower and Fennel with Dijon-Cider Vinaigrette Recipe
Photo: Jason Wallis; Styling: Cindy Barr
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.

Yield:

Serves 6 (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Variations:

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 9.5g (sat 1.4g); SODIUM 205mg

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 9.4g (sat 1.3g); SODIUM 178mg

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 9.3g (sat 1.3g); SODIUM 153mg

Note:

Hannah Klinger,

November 2013
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