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Cauliflower with Garlic-Thyme Vinaigrette

Photo: Randy Mayor; Styling: Lindsey Lower

 

Yield

Serves 6 (serving size: 1 cup)

Ingredients

  • 6 cups cauliflower florets
  • 2 tablespoons sliced shallots
  • 2 1/2 tablespoons olive oil
  • 1 1/2 tablespoons sherry vinegar
  • 1 tablespoon minced fresh garlic
  • 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 89
  • fat 6.4 g
  • satfat 0.9 g
  • sodium 226 mg

How to Make It

  1. Bring a large saucepan of water to a boil; add cauliflower and shallots. Boil 6 minutes; drain.

  2. Combine olive oil, vinegar, garlic, thyme, salt, and pepper. Toss cauliflower and shallots with vinaigrette.