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Cauliflower, Olive, and Sun-Dried Tomato Salad

Yield 6 servings (serving size: 1 cup)
Paired with Ugly Bread, this side can double as an appetizer.

Ingredients

  • 1 ounce sun-dried tomatoes, packed without oil (about 12)
  • 1/3 cup pitted green olives
  • 1/4 cup fresh parsley leaves
  • 2 tablespoons white wine vinegar
  • 1 tablespoon olive oil
  • 2 garlic cloves, peeled
  • 6 cups cauliflower florets
  • 1/4 cup finely chopped red onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 71
  • caloriesfromfat 43 %
  • fat 3.4 g
  • satfat 0.5 g
  • monofat 2.3 g
  • polyfat 0 g
  • protein 2.9 g
  • carbohydrate 9.4 g
  • fiber 3.6 g
  • cholesterol 0.0 mg
  • iron 1.4 mg
  • sodium 392 mg
  • calcium 41 mg

How to Make It

  1. Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and chop. Combine tomatoes, olives, and next 4 ingredients (olives through garlic) in a food processor; process until finely chopped, scraping sides of bowl once.

  2. Cook cauliflower in boiling water 2 minutes. Drain and rinse cauliflower under cold water. Combine tomato mixture, cauliflower, onion, salt, and pepper in a bowl; toss well.