The salty, lemony and spicy flavors make each cauliflower floret 'pop' in your mouth.

This chilled salad is a great accompaniment for a sandwich, grilled meats or even pot roast.


Notes:


To cook florets: In a steamer basket, cover and steam 8 to 10 minutes for tender-crisp or 15 minutes for very tender. Or microwave, covered, with 1/4 cup water for 2 to 4 minutes for tender-crisp or 3 to 5 minutes for tender. A 2-pound head of cauliflower yields about 8 cups bite-size florets. Make Ahead. Refrigerate for up to 2 days.

1 small clove garlic, minced
2 tablespoons capers
2 tablespoons extra-virgin olive oil
2 tablespoons white-wine vinegar
1/4 teaspoon crushed red pepper
2 teaspoons lemon zest
2 tablespoons lemon juice
8 cups bite-size cauliflower florets, cooked until tender-crisp (see Tip)

Whisk garlic, capers, oil, vinegar, crushed red pepper, lemon zest and juice in a large bowl. Add cauliflower to the bowl and toss to coat. Chill the salad for 30 minutes, or overnight. Serve cold.
Yield: 4 servings

Calories: 118 kcal
Carbohydrates: 11 g
Dietary Fiber: 5 g
Fat: 7 g
Protein: 4 g
Sugars: 5 g
Source: http://food.yahoo.com/recipes/eatingwell/380/tangy-cauliflower-salad