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Nutrition Facts
Serving Size 1 (119g) Recipe makes 4 servings The following items or measurements are not included below: 10 stuffed green olives
Calories 94
Calories from Fat 69		(73%)
Amount Per Serving		%DV
	Total Fat 7.7g	11%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 5.6g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 39mg		1%
Potassium 302mg		8%
Total Carbohydrate 6.0g		2%
	Dietary Fiber 2.3g	9%
	Sugars 2.7g
Protein 1.7g		3%
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By: * Pamela *

Italian Cauliflower Salad

Recipe #11326 | 48 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Bergy
Sep 2, 2001

Great side dish to serve with your Italian meal. I like the cauliflower crunchy but you can cook it longer to suit your taste.

SERVES 4 (change servings and units)

Ingredients

1/2 medium cauliflower, break into small floweretts
1/2 small onion, finely sliced
2 stalks celery, chopped
10 stuffed green olives, thinly sliced
1/4 tablespoon olive oil (Lite or Virgin)
2 tablespoons olive oil (Lite or Virgin)
2 tablespoons fresh lemon juice
6 capers (optional)
2 tablespoons fresh parsley, chopped
salt and pepper

Directions

1
Put cauliflower in lightly salted boiling water for 3 minutes, remove and put in cold water for 30 minutes or more, Drain well before mixing with dressing.
2
In a bowl combine oil, lemon juice, capers, olives, onion, celery parsley, Salt& Pepper, mix well.
3
Add well drained cold cauliflower, Toss.
4
Place in serving dish& serve.

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Featured Reviews for This Recipe

From: Sarah&Hannan

On Oct 28, 2008

I honestly didn't really care for this recipe all that much, but I must admit, since it is essentially a compilation of a lot of ingredient I don't particularly care for, I have to give it some credit. After the night I served it, it actually spent a long while in the fridge with no one eating much of it until I finally ended up throwing the left overs away. I won't make this again.

0 people found this review helpful

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From: Rebecca 22

On Jan 9, 2008

Easy and delicious.

1 person found this review helpful

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From: Tinks

On Jul 16, 2002

We really (really) liked this Bergy...my boss tried to steal little bit of leftovers I brought for lunch. I did cut the celery back just a tad, but it was still crunchy and so very flavorful. Do you think there are other veggies that would hold up as well as the cauliflower? Thanks for a wonderful and cool summer salad.

3 people found this review helpful

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From: Chef #272954

On Jan 20, 2008

The combination of vegetables was really good. Next time, I will sub balsamic or wine vinegar for the part of the lemon juice, as it was way too lemony for me. I also cut back on the celery when I reached the, "gee, that's a lot of celery!" point. I probably cut the celery back by 1/3. I will make it again, but will add garlic and some kind of fresh herb.

2 people found this review helpful

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