Lemony Cauliflower Salad

Serve cold or at room temperature, alone or with other antipasto dishes. Adapted from 1980-90s Sunset recipe.

Yield: 6 servings
Community Recipe from


  • 2 pound(s) cauliflower florets (1 x-lg head)
  • 1/2 cup(s) salad oil
  • 2 teaspoon(s) lemon peel, grated
  • 1/3 cup(s) lemon juice
  • 1 teaspoon(s) salt
  • 2 teaspoon(s) sugar
  • 1/4 teaspoon(s) black pepper, fresh ground
  • 1/2 cup(s) raisins or dried cranberries


  1. Steam cauliflower until barely tender (5-6 mins). Immerse in cold water and drain.

  2. Combine oil, peel, juice and seasonings. Pour over cauliflower. Add raisins or cranberries and stir to coat.

  3. Cover and chill at least 3 hours.
December 2012

This recipe is a personal recipe added by ebelle and has not been tested or endorsed by MyRecipes.

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