Directions:
- In a large saucepan of salted boiling water cook the cauliflower for 3 to 5 minutes or until it is crisp-tender. Drain it and rinse under cold water to stop the cooking. Pat the cauliflower dry between paper towels.
- Mix together the olive oil, vinegar, oregano and salt and pepper.
- Place cauliflower, anchovies, black olives, capers and roasted red peppers in a large bowl. Pour dressing on top and toss to coat.
- Chill salad, covered for at least three hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 90.64 Kcal (379 kJ) | ||
| Calories from fat | 69.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.69g | 12% | |
|---|---|---|---|
| Sodium | 250.06mg | 10% | |
| Potassium | 188.06mg | 4% | |
| Total Carbs | 4.69g | 2% | |
| Sugars | 2g | 8% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 1.2g | 2% | |
| Vitamin C | 52.6mg | 88% | |
| Iron | 7.7mg | 43% | |
| Calcium | 30.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 91.15 Kcal (382 kJ) | ||
| Calories from fat | 69.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.74g | 12% | |
|---|---|---|---|
| Sodium | 251.46mg | 10% | |
| Potassium | 189.11mg | 4% | |
| Total Carbs | 4.71g | 2% | |
| Sugars | 2.01g | 8% | |
| Dietary Fiber | 1.99g | 8% | |
| Protein | 1.21g | 2% | |
| Vitamin C | 52.9mg | 88% | |
| Iron | 7.8mg | 43% | |
| Calcium | 30.5mg | 3% | |
* 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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