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Tangy Cauliflower

By Marian Burros

Total Time
10 minutes
Rating
4(33)
Comments
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Featured in: PLAIN AND SIMPLE; A Stew in Which Vegetables Star

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Ingredients

Yield:3 servings
  • 3pounds whole cauliflower or 1½ pounds ready-cut cauliflower florets (7 to 8 cups)
  • 2teaspoons balsamic vinegar
  • 2teaspoons anchovy paste
  • 2teaspoons lime juice
  • 2teaspoons olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

149 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 10 grams protein; 235 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

  1. Step 1

    Trim whole cauliflower, steam over hot water for 5 to 7 minutes.

  2. Step 2

    In a serving bowl, mix vinegar, anchovy paste, lime juice and oil.

  3. Step 3

    When cauliflower is cooked, drain and stir into dressing, mixing well to coat.

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Ratings

4 out of 5
33 user ratings
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