Tossed Cauliflower Salad
You can never have too many side dish recipes, so give Tossed Cauliflower Salad a try. This recipe serves 6. One portion of this dish contains roughly 1g of protein, 20g of fat, and a total of 183 calories. If you have pepper flakes, wine vinegar, extra virgin olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes about 15 minutes.
Bring a large saucepan of salted boiling water to a boil over high heat. Trim core from cauliflower.
Cut enough into 1- to 1-inch florets to measure 6 cups.
Cook cauliflower at a medium boil until nicely tender but not falling apart, 3 to 4 minutes.
Place in large bowl and while still warm, toss gently first with vinegar, then cream, using a rubber spatula. Toss with olive oil. Season with salt and pepper and red pepper flakes to taste.
Serve warm or at room temperature sprinkled with basil.
Variation: Replace the basil with fresh or dried mint or oregano.
Type_27_data.init_step_by_step_images = 0;