Venezuelan Cauliflower Salad
This colorful Venezuelan cauliflower salad. It makes a delicious side dish and is so easy to make—the best part: it last for more than a week in the refrigerator, so it's perfect for those who like to make weekly meal prep.
Servings: 6
Calories: 143kcal
Ingredients
- 4 cups cauliflower florets
- 1/3 cup red onion finely chopped
- 1/3 cup red bell pepper finely chopped
- 1/3 cup yellow bell pepper finely chopped
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon white pepper freshly ground
- 1 tablespoon honey
- Coarse sea salt
- 2 tablespoons fresh curly parsley chopped
Instructions
- Add 1 1/2 teaspoons of salt to a pot with boiling water.
- Add the cauliflower florets and cook them for 45 seconds up to 2 minutes.
- Strain the cauliflower and let it cool down completely.
- Place the cauliflower in a mixing bowl, add the onion, red and yellow bell pepper, and reserve.
- Make a vinaigrette with olive oil, red wine vinegar, honey, white pepper, and a pinch of salt.
- Drizzle the salad with the vinaigrette and stir until well combined and serve, or refrigerate until serving time.
Nutrition
Calories: 143kcal | Carbohydrates: 8g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 22mg | Potassium: 259mg | Fiber: 2g | Sugar: 5g | Vitamin A: 388IU | Vitamin C: 60mg | Calcium: 21mg | Iron: 1mg