Directions:
- Break cauliflower into small flowerettes and place in a pot of rapidly boiling water for no more than 5 minutes. Immediately drain and plunge blanched flowerettes in chilled water. Leave to cool while you prepare dressing.
- Peel and finely slice onion. Finely chop celery and thinly slice the olives.
- Prepare dressing in a bowl large enough to accomodate cauliflower. Combine oil, lemon juice, capers, olives, onion, celery, parsley and salt and pepper to taste. Mix well. Add drained cauliflower, toss well.
- Refrigerate for a couple of hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.38 Kcal (826 kJ) | ||
| Calories from fat | 182.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.27g | 31% | |
|---|---|---|---|
| Sodium | 80.64mg | 3% | |
| Potassium | 196.72mg | 4% | |
| Total Carbs | 3.87g | 1% | |
| Sugars | 1.63g | 7% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 1.22g | 2% | |
| Vitamin C | 27.9mg | 47% | |
| Iron | 0.1mg | 0% | |
| Calcium | 20.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 207.4 Kcal (868 kJ) | ||
| Calories from fat | 191.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.3g | 31% | |
|---|---|---|---|
| Sodium | 84.73mg | 3% | |
| Potassium | 206.71mg | 4% | |
| Total Carbs | 4.07g | 1% | |
| Sugars | 1.71g | 7% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 1.28g | 2% | |
| Vitamin C | 29.3mg | 47% | |
| Iron | 0.1mg | 0% | |
| Calcium | 21.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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