Cauliflower Salad With Capers, Parsley and Vinegar
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large or 2 small to medium cauliflowers, broken into florets; or about 6 cups mixed white, orange, green and purple cauliflower
- 1 to 2garlic cloves (to taste), minced
- ¼cup chopped flat-leaf parsley
- 3tablespoons capers, drained and rinsed
- 2 to 3tablespoons white wine vinegar or Champagne vinegar (to taste)
- 6tablespoons extra virgin olive oil
- Salt
- freshly ground pepper
Nutritional analysis per serving (6 servings)
134 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 0 grams protein; 115 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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Preparation
- Step 1
Place the cauliflower in a steaming basket over one inch of boiling water; cover and steam one minute. Lift the lid for 15 seconds, then cover again and steam for six to eight minutes until tender. Refresh with cold water, then drain on paper towels.
- Step 2
In a large bowl, mix together the garlic, parsley, capers, vinegar and olive oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. Serve warm, cold or at room temperature.
- Advance preparation: You can make this up to a day ahead, but omit the parsley until shortly before serving so that it doesn’t fade. It keeps well in the refrigerator for up to five days.
Private Notes
Comments
Steam til tender but not too tender -- the vegetable softens further in the marinade. Don't hold back on the garlic and capers!
We have such good cauliflower here in Sicily that we don't even steam it to make this great salad! Indeed, don't hold back on the garlic, and I use our lemons and lemon juice instead, even adding the rind. Pure health and deliciousness.
Very good! The reviewer who said not to hold back on the garlic and capers is correct. I added double the garlic and used a whole, small jar of capers. I also used more vinegar than the recipe said and added some lemon juice. Easy, healthy and tasty. I will make this often.
This is really delicious! I used Champagne vinegar and gold cauliflower. It was pretty. Will cook it a shorter time bc it tended to break up. Will definitely make again!
This is a family favorite. I always add green beans and red onion. Any homemade vinaigrette will do, just add plenty of salt. Great to accompany grilled meats in the summer. We serve it chilled
Perfect flavor profile! Another time, I would break the cauliflower into smaller florets to make it easier to eat. In response to other comments: I didn't refresh the cauliflower but did let it cool to room temperature before marinating (spread out so it wouldn't overcook); didn't rinse the capers; reduced the oil a bit; used white wine vinegar as the recipe says. Wonderful.
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