Warm Cauliflower Salad
- Total Time
- 15 minutes
- Rating
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Ingredients
- 12-pound head of cauliflower or 1 pound ready-cut florettes
- 2tablespoons balsamic vinegar
- 1teaspoon olive oil
- ½teaspoon turmeric
- ½teaspoon ground coriander
- Cilantro (enough for 1 tablespoon chopped)
- ⅛teaspoon salt (optional)
Nutritional analysis per serving (2 servings)
152 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 10 grams dietary fiber; 11 grams sugars; 9 grams protein; 288 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
- Step 1
Break cauliflower into bite-size florettes and steam 7 to 10 minutes.
- Step 2
In bowl large enough to hold florettes, whisk together vinegar, oil, turmeric and coriander.
- Step 3
Wash, dry and chop cilantro to make 1 tablespoon.
- Step 4
When cauliflower is cooked, drain and stir into bowl, coating throughly with dressing. Sprinkle with cilantro and season with salt.
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