Cauliflower Salad
This delicious cauliflower salad is loaded with cooked cauliflower florets and fresh parsley, tossed in a flavorful light vinaigrette. It’s a fresh, low-calorie side dish that is so simple to make!
Click on the stars to leave a vote!
Servings :
Calories : 50kcal
Ingredients
- 20 oz (600 g) cauliflower
- ½ tsp salt
- ½ bunch (10 g) Italian parsley minced
Dressing
- 1 shallot minced
- 3 tbsp olive oil
- 2 tbsp white balsamic vinegar or red wine vinegar, apple cider vinegar
- 2 tbsp cooking water in which the cauliflower was cooked in or just water
- 2 tsp dijon mustard
- 1 tsp maple syrup
- salt & pepper
Instructions
- Wash cauliflower and cut it into florets (half or quarter florets). Add them with ½ tsp salt into a small pot, top it water, and bring it to a boil. Let it cook for 5 minutes, drain over a sieve, and let it steam for 5 minutes. → Don't forget to set 2 tbsp of the cooking water aside for the dressing.
- Meanwhile, mix all the ingredients for the dressing in a small bowl.
- In a bowl, toss warm cauliflower with the dressing. Let it sit for 30 minutes. Just before serving, add chopped parsley and season to taste with salt and pepper.
Notes
Leftovers can be stored for 3-4 days in an airtight container in the refrigerator.
Nutrition
Calories: 50kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 100mg | Potassium: 472mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11IU | Vitamin C: 73mg | Calcium: 36mg | Iron: 1mg