Tossed Cauliflower Salad

Name: Tossed Cauliflower Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings basil; 6 servings cauliflower; 6 servings extra virgin olive oil; 6 servings heavy cream; 6 servings red pepper flakes; 6 servings white wine vinegar

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.

Instructions

Bring a large saucepan of salted boiling water to a boil over high heat. Trim core from cauliflower.

Ingredients you will need

Cauliflower

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Cauliflower

Drain well.

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.

Ingredients you will need

Red Pepper Flakes