Salad With Cauliflower And Olives
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- 2pounds cauliflower or 1 pound cauliflower florets
- ¼teaspoon hot red-pepper flakes
- ¼cup dry white wine
- 1clove garlic
- 1tablespoon capers
- 8Greek, Italian or French black olives
- 2teaspoons olive oil
- 1tablespoon red-wine vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
197 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 9 grams protein; 334 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Cut off the stem of the cauliflower, and break and cut the head into small florets. Steam over boiling water for 3 to 4 minutes. Sprinkle the cauliflower with red-pepper flakes while it steams.
- Step 2
Mince the garlic. Wash and drain the capers. Pit the olives, and coarsely chop them.
- Step 3
When the cauliflower is firm but tender, drain and place in a bowl. Pour the wine over it, and add the garlic, capers, olives, oil and vinegar. Cover and allow to marinate until serving time.
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