Lemony Cauliflower Salad
Serve cold or at room temperature, alone or with other antipasto dishes. Adapted from 1980-90s Sunset recipe.
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- 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
- Steam cauliflower until barely tender (5-6 mins). Immerse in cold water and drain.
- Combine oil, peel, juice and seasonings. Pour over cauliflower. Add raisins or cranberries and stir to coat.
- Cover and chill at least 3 hours.
This recipe is a personal recipe added by ebelle and has not been tested or endorsed by MyRecipes.
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Lemony Cauliflower Salad Recipe at a Glance
- COURSE: Salads