Tangy Cauliflower Salad

Cauliflower is a versatile vegetable that is rich in vitamins and minerals, including vitamin C and potassium. It is often used as a low-carb alternative to rice or potatoes.

This is vegan, gluten free and quick meals recipe. Dish can be prepared in 25 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Tangy Cauliflower Salad

Cooking Method: Boiling, Roasting Cuisine: International Courses: Lunch, Salad, Vegetarian Recipe Keys: Gluten Free Quick Meals Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 10 min Total Time 25 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Cauliflower
• 1 piece Red bell pepper
• 1 piece Red onion
• 2 tablespoon Fresh parsley
• 2 tablespoon Olive oil
• 2 tablespoon Lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Cut the cauliflower into small florets.
2. Boil the cauliflower florets for 5 minutes, then drain and let cool.
3. Dice the red bell pepper and red onion.
4. In a large bowl, combine the cauliflower florets, red bell pepper, red onion, and fresh parsley.
5. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper.
6. Pour the dressing over the cauliflower mixture and toss to coat.
7. Let the salad marinate in the refrigerator for at least 1 hour before serving.
8. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 15g5%

Sugars 5g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.