Cauliflower Lemon Basil Salad with Toasted Capers
This Cauliflower Lemon Basil Salad features fresh crunchy cauliflower and sweet cherry tomatoes tossed with fresh basil, toasted capers and a light lemon vinaigrette.
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
- 1 head cauliflower
- 2 lemons
- 2 cups cherry tomatoes, halved
- 2 tbsp capers
- 1 sprig fresh basil leaves, chiffonade sliced
- 1/4 cup extra virgin olive oil
- 2 tbsp white wine vinegar
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp dry mustard
- 1 clove garlic, minced
- salt and pepper
Drain 2 tablespoons capers, rinse and pat dry. Heat 1/4 inch oil in small skillet. Add capers and fry, stirring occasionally, for 3 - 5 minutes. Remove with a slotted spoon and drain on paper towel.
Remove leaves and core from cauliflower and cut into bite-sized florets.
Slice one of the lemons thinly, remove seeds.
Add cauliflower florets and lemon slices to a large bowl. Pour boiling water over top to cover. Let stand for 3 minutes. Drain and transfer to serving bowl. Refrigerate while you prepare the dressing and remaining ingredients.
Just before serving, add halved cherry tomatoes, fresh basil and toasted capers. Toss with dressing (you may not need it all, depending on your tastes), garnish with a few fresh basil leaves and serve.
Calories: 189kcal | Carbohydrates: 16g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 172mg | Potassium: 666mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7.8% | Vitamin C: 143.1% | Calcium: 5.4% | Iron: 8.8%