Nutritional Info

Nutrition Facts

Serving Size 1 (310g)

Calories 593
Calories from Fat 366 (62%)
Amount Per Serving %DIV
Total Fat 40.6g 62%
Saturated Fat 10.3g 52%
Monounsaturated Fat 24.9g
Polyunsaturated Fat 5.5g
Trans Fat 0.0g
Cholesterol 168.9mg 56%
Sodium 740.4mg 32%
Potassium 379mg 8%
Total Carbohydrate 0.7g 0%
Dietary Fiber 0.1g 1%
Sugars 0.2g
Protein 50.1g 100%

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Recipe Description
There were many Sunday afternoon lunches spent at the table in my grandmother's home. I remember distinctly upon entering the house being hit by the welcoming odor of lamb roasting and cauliflower boiling, mixed with the soothing smells of old books and freshly polished furniture. The menu was for the most part always the same, lamb, string beans, and a cold salad of cooked cauliflower with a caper vinaigrette salad. We all loved the meal and no one ever asked for a change.
Prep time
20 min
Cook time
5 min
Ready In
25 min

Ingredients

Serves Tool

Serves To:USMetric
1/4 Cup(c)  capers
3/4 Cup(c)  vinegar
2 Quart(q)  water
2 Tablespoon(T)  salt
2   small cauliflower heads
1 Cup(c)  olive oil
1 Teaspoon(t)  sugar
1/2 Teaspoon(t)  pepper, ground
2 Tablespoon(T)  salt
1/2 Teaspoon(t)  powdered mustard
3/4 Cup(c)  vinegar

Preparation

In a mixing bowl blend the vinegar, powdered mustard, salt, pepper and sugar. Whisk in the olive oil. Add the capers and set aside. Wash the cauliflower and break into branches. Discard the hard stem. Add the salt to the water and bring to a rolling boil. Add the vinegar and the cauliflower. Boil for about 5 minutes, just enough to cook them somewhat so that they are still crisp to the bite. Drain, cover and chill in the refrigerator. When ready to serve, divide the chilled, cooked cauliflower florets onto salad plates and spoon over the dressing with capers.

Additional notes

Tip: Don't overcook the cauliflower. You may want to steam it rather than boil it. There should be a bite left to the texture.

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