Cauliflower with Parsley-Mustard Dressing
A pallid green salad can't hold a candle to this crunchy cauliflower salad with a zesty mustard dressing. It's best to make the salad at least two hours ahead of time so the cauliflower can absorb the flavors of the dressing.

  • 2 garlic cloves, peeled
  • 2 tablespoons red wine vinegar
  • 1 teaspoon anchovy paste
  • 1 teaspoon Dijon mustard
  • 1 teaspoon extra-virgin olive oil
  • 1 head cauliflower (1-1/4 pounds), cut into florets
  • 1 large red bell pepper, cut into slivers
  • 3 tablespoons chopped parsley

1. In a small saucepan of boiling water, blanch garlic for 2 minutes; drain. When cool enough to handle, mince and then transfer to large mixing bowl. Add vinegar, anchovy paste, and mustard; mix well to combine. Whisk in olive oil.

2. In a covered vegetable steamer, steam cauliflower three to five minutes or until crisp-tender. Add to bowl along with bell pepper, and parsley, and mix well. Cover and refrigerate until serving time.

Nutritional Information
Per serving: 40 calories, 1.5g total fat, 0.2g saturated fat, 1g monounsaturated fat, 0.2g polyunsaturated fat, 2g dietary fiber, 2g protein, 6g carbohydrate, 1mg cholesterol, 199mg sodium.
Good source of: indoles, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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