Wednesday, June 24, 2015

Marinated Cauliflower Salad Recipe

This will be perfect for the summer parties or picnics, yet another recipe from my magazine Vegetarian Times. Enjoy:)


Serves 4

A lemony marinade tenderizes cauliflower florets just enough to give them a slightly chewy texture that still crunches, Serve along side a hummus sandwich or other Mediterranean-style offerings, or use as a two-in-one topping and dressing for a simple tossed salad.

Ingredients; 

 3 Tbs. lemon juice 

1 Tbs. DJon mustard

1 clove garlic, mince (1tsp.)

1 tsp olive oil

2 cups bit-sized cauliflower florets oz.)

1 small red bell pepper, cut into 3/4 inch dice (1cup)

2 Tbs. chopped fresh parsley 

1/4 up shaved Parmesan cheese, optional 

Step:

1 Whisk together lemon juice, mustard, garlic, and oil in a small bowl. Toss with cauliflower in a large nonreactive bowl, cover and refrigerate 4-8 hours. Stir 1 or 2 times while marinating. 

2. Stir bell pepper and parsley into marinated cauliflower, season with salt and pepper if desired and sprinkle with shaved Parmesan, if using. 

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