Warm Cauliflower Salad

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If you've never tried warm salad, you need to try this!

Do you ever forget about your favorite dress, or a pair of earrings, or maybe your most comfortable pair of flats, only to rediscover and fall in love with it all over again? It happens to me quite often, and not just with clothing and accessories. This past weekend, I rediscovered how much I love cauliflower.

Growing up, my dad used to boil cauliflower florettes, put them into an egg wash, drench them in bread crumbs and then pan fry them: amazing. I’m not going to go as far as to say that mashed cauliflower would replace mashed potatoes for me, but it’s definitely a vegetable I enjoy.

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Inspired by Apron Anxiety’s Jennifer’s Warm Potatoes with Mustard Recipe

0 from 0 votes

Warm Cauliflower Salad

This salad is another unique and delicious way to use cauliflower creatively.
Prep Time 15 minutes
Total Time 15 minutes
Yield 4 people
Serving Size 0.75 cup
Course Salad, Side Dish
Cuisine Universal

Ingredients

  • 1 cauliflower separated into florettes and cooked until tender in salted water - do not overcook!
  • 1 tablespoon stone ground mustard
  • 1 tablespoon red wine vinegar
  • 1/4 cup olive oil
  • salt and pepper
  • 1 tablespoon capers
  • 1 to 2 tablespoons red onions thinly sliced

Instructions

  • Drain the cauliflower and put it into a large salad bowl.
  • In a small bowl, whisk together the mustard, vinegar, olive oil, salt and pepper. Add to the cauliflower.
  • Add capers and red onions to the cauliflower and mustard dressing and gently combine.
  • Serve right away.

Nutrition Information

Serving: 0.75cup | Calories: 140kcal | Carbohydrates: 4.9g | Protein: 2.1g | Fat: 13.5g | Saturated Fat: 1.9g | Sodium: 84mg | Fiber: 2.2g | Sugar: 1.9g |
SmartPoints (Freestyle): 5
Keywords Budget-Friendly, Diabetic-Friendly, Low-Carb, Plant-Based

Have you made this recipe?
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