Photo by: Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
Fresh cauliflower, grated carrot, chopped provolone cheese, red bell peppers, olives, and parsley tossed in an olive oil vinaigrette create the tasty and tangy topping for these New Orleans-style hot dogs.
Southern Living JULY 2012
Stir together cauliflower, carrot, chopped provolone cheese, celery, chopped roasted red bell peppers, chopped stuffed olives, chopped kalamata olives, parsley, and vinaigrette. Cover and chill 2 hours. Grill hot dogs according to package directions. Place hot dogs in rolls, and top with cauliflower mixture.
Note: Nutritional analysis includes 520mg Sodium from hot dog.
Go to full version of
