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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Each salty flowerette is bursting with spicy flavors & lemon strips. It is so good and looks so pretty on the table, as a side with Cuban Ahi with Mango-Banana Chutney or Pollo Rancho Luna and recipe Cuban-Style Rice and Red Beans - Congri Traditional. EatingWell. Chill for 30 minutes or overnight. Ingredients:
1 small garlic clove, minced |
2 tablespoons capers |
2 tablespoons extra virgin olive oil |
2 tablespoons white wine vinegar |
1/4 teaspoon crushed red pepper flakes |
2 teaspoons lemon zest |
8 cups bite-size cauliflower florets, cooked until tender-crisp (about 1 head) |
Directions:
1. Whisk garlic, capers, oil, vinegar, crushed red pepper, lemon zest and juice in a large bowl.
2. Add cauliflower to the bowl and toss to coat.
3. Chill the salad for 30 minutes, or overnight.
4. Serve cold.
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