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Cauliflower Salad

Photo: Brian Woodcock; Styling: Paige Hicks

Hands-on time 15 mins
Total time 45 mins
Yield

Serves 10 (serving size: about 1 cup)

From the Kitchen of…Domenica Marchetti, Cooking Light Contributor For Domenica, it isn't Thanksgiving without her mother's cauliflower with cured olives and capers. She updated the dish for a vibrant side salad. Make this salad a day ahead if you want the flavors to absorb into the cauliflower a little more. Just hold off on adding the cheese until right before serving.

Ingredients

  • 1 1/2 pounds cauliflower, trimmed and cut into florets
  • 3/4 cup chopped bottled roasted red bell peppers (about 4 ounces)
  • 1/2 cup thinly sliced red onion
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1/2 cup coarsely chopped green olives (about 2 ounces)
  • 1/4 teaspoon crushed red pepper
  • 1 large celery rib, sliced crosswise
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon sea salt
  • 1.5 ounces provolone piccante, cut into small pieces
  • Celery leaves (optional)

Nutrition Information

  • calories 62
  • fat 5.1 g
  • satfat 1.3 g
  • monofat 2.6 g
  • polyfat 0.4 g
  • protein 2 g
  • carbohydrate 3 g
  • fiber 1 g
  • cholesterol 5 mg
  • iron 0.0 mg
  • sodium 211 mg
  • calcium 47 mg

How to Make It

  1. Set a steamer basket in a large saucepan; fill pan with water up to but not touching the bottom of basket. Bring water to a boil over high heat. Add the cauliflower florets; cover and steam 5 minutes or just until tender.

  2. Transfer cauliflower to a large bowl. Add bell peppers, red onion, parsley, chopped olives, crushed red pepper, and celery; toss gently to combine.

  3. Combine oil, juice, vinegar, black pepper, and salt, stirring with a whisk. Pour dressing over vegetables; toss gently. Sprinkle with cheese; toss gently to combine.

  4. Cover and let stand at room temperature 30 minutes to 1 hour. (To serve chilled, refrigerate up to 4 hours.) Sprinkle with celery leaves, if desired.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.