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Photo: Jason Wallis; Styling: Cindy Barr

Cauliflower with Lemon-Caper Vinaigrette

Versatile, healthy, and quick is how we describe this side dish of Cauliflower with Lemon-Caper Vinaigrette.

Cooking Light NOVEMBER 2013

  • Yield: Serves 6 (serving size: about 1 cup)

Ingredients

  • 6 cups cauliflower florets (about 1 large head)
  • 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
  • 1/4 teaspoon freshly ground black pepper

Preparation

1. Bring a large saucepan of water to a boil; add cauliflower. Boil 6 minutes or until crisp-tender; drain.

2. Combine olive oil, lemon juice, parsley, minced shallots, capers, kosher salt, and black pepper. Add cauliflower, tossing to coat.

Nutritional Information

Amount per serving
  • Calories: 113
  • Fat: 9.4g
  • Saturated fat: 1.3g
  • Sodium: 178mg
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Cauliflower with Lemon-Caper Vinaigrette Recipe

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