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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.

Recipe by Southern Living July 2012

Gallery

Credit: Becky Luigart-Stayner; Styling: Buffy Hargett

Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Note: Nutritional analysis includes 520mg Sodium from hot dog.

Nutrition Facts

364 calories; fat 13g; saturated fat 4g; mono fat 0g; poly fat 0g; protein 17g; carbohydrates 49g; fiber 6g; cholesterol 20mg; iron 3mg; sodium 1347mg; calcium 185mg.
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