Cauliflower and Fennel with Dijon-Cider Vinaigrette

Name: Cauliflower and Fennel with Dijon-Cider Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 liters cauliflower florets (about 1 large head); 2 Tbsps cider vinegar; 2 teaspoons Dijon mustard; 237 milliliters sliced fennel; 1 Tbsp chopped fresh fennel fronds; 1 teaspoon honey; 0 teaspoons kosher salt; 59 milliliters olive oil

You can never have too many side dish recipes, so give Cauliflower and Fennel with Dijon-Cider Vinaigrette a try. This recipe serves 6. One portion of this dish contains around 2g of protein, 9g of fat, and a total of 116 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have honey, dijon mustard, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Bring a large saucepan of water to a boil; add cauliflower. Boil 5 minutes; add sliced fennel. Boil 1 minute or until cauliflower is crisp-tender; drain.

Ingredients you will need

Cauliflower

Fennel

Water

Equipment you will use

Sauce Pan

Combine oil and remaining ingredients in a large bowl, stirring with a whisk.

Ingredients you will need

Cooking Oil

Equipment you will use

Whisk

Bowl

Add cauliflower mixture; toss to coat.

Ingredients you will need

Cauliflower

Warm Garlic-Anchovy: Boil 6 cups cauliflower florets 6 minutes or until crisp-tender; drain.

Ingredients you will need

Cauliflower Florets

Anchovies

Garlic

Combine 1/4 cup olive oil, 3 minced drained anchovy fillets, 2 minced garlic cloves, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon salt in a skillet over medium heat; cook 1 minute.

Ingredients you will need

Red Pepper Flakes

Anchovy Fillets

Whole Garlic Cloves

Olive Oil

Salt

Equipment you will use

Frying Pan

Add cauliflower, 3 tablespoons chopped parsley, and 1/2 teaspoon grated lemon rind; toss.

Ingredients you will need

Cauliflower

Lemon Peel

Parsley

Serves 6 (serving size: about 1 cup) CALORIES 113; FAT 5g (sat 4g); SODIUM 205mg

Lemon-Caper Vinaigrette: Boil 6 cups cauliflower florets 6 minutes or until crisp-tender; drain.

Ingredients you will need

Cauliflower Florets

Vinaigrette

Lemon

Combine 1/4 cup olive oil, 2 tablespoons fresh lemon juice, 1/4 cup chopped parsley, 3 tablespoons minced shallots, 4 1/2 teaspoons rinsed and drained capers, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.

Ingredients you will need

Black Pepper

Kosher Salt

Lemon Juice

Olive Oil

Shallot

Parsley

Capers

Add cauliflower, tossing to coat.

Ingredients you will need

Cauliflower

Serves 6 (serving size: about 1 cup) CALORIES 113; FAT 4g (sat 3g); SODIUM 178mg

Warm Curry: Boil 6 cups cauliflower florets 6 minutes or until crisp-tender; drain.

Ingredients you will need

Cauliflower Florets

Curry Powder

Heat a large skillet over medium heat.

Equipment you will use

Frying Pan

Add 1/4 cup olive oil; swirl to coat. Saut 1/2 cup chopped onion 2 minutes or until lightly golden. Stir in 2 tablespoons grated peeled fresh ginger, cauliflower, 1 teaspoon garam masala, 3/8 teaspoon kosher salt, and 1/4 teaspoon ground coriander. Cook 2 minutes.

Ingredients you will need

Ground Coriander