Cauliflower Salad recipe - ingredients, nutrition and when to eat it
This refreshing salad features simply cooked cauliflower with herbs and a lemon dressing. It is light enough for lunch and pairs well with meat dishes.
Salads & light · 15 minutes to cook
Nutrition (per 213.5g serving): 146.9 kcal · protein 4.7g · carbohydrate 12g · fat 9.9g · sodium 104.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cauliflower can become soft if overcooked, so remove it while it still has some crispness.
Tips: Mix in the dressing just before serving to preserve the cauliflower’s texture.
Tips: A little grated lemon zest makes the aroma even more pronounced.
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Ingredients (1 serving)
- Cauliflower — 180 g
- Parsley — 5 g
- Lemon — 15 g
- Olive oil — 2 tsp
- Hot mustard — 1 tsp
- Ground black pepper — 0.5 g