Spanish cauliflower salad
Servings: 2
Print Recipe
Ingredients
- 1 cauliflower cut into small florets
- 3 boiled eggs
- juice of 1 lemon
- fresh parsley
Dressing
- ¼ cup olive oil
- 2 tblspn red wine vinegar
- 1 clove garlic peeled and finely chopped
- 1 tblspn capers
- 1 tspn paprika
- ¼ tspn cayenne pepper
- ¼ tspn salt
Instructions
- Place the florets into a saucepan of water, with the lemon juice added. Bring to the boil, cover and simmer for 10-12 minutes until the cauliflower is tender.
- Remove from the heat and drain. Leave aside to cool
- Make the dressing by gently beating the olive oil with the other ingredients.
- Pour the dressing over the cauliflower and mix well. Marinate overnight.
- Serve with the boiled egg and parsley.
- Eat and enjoy
Notes
Nutritional Info per quarter of recipe - 190 Calories, 17g Fat, 6g Protein, 5g Total Carbs, 2g Fibre, 3g Net Carbs