Day Six: Cauliflower with Lemon Dressing

A Maybe ... then again, let's make that Probably Not.

Filling, yes, but oddly unsatisfying. And once again, time-intensive for a weeknight supper unless everything else was simple.

Did the recipe have a fair chance? You decide. Served hot vs cold. Cilantro (a bit limp) vs parsley. Supermarket romas (it's April!) vs a good tomato. 1T olive oil vs 3T.

Learned something about a favorite kitchen tool, the immersion blender: unless it's fully immersed, it makes a big ol' mess! (Oh right, it's called an IMMERSION blender.) I switched to the food processor attachment (so much easier than the Cuisinart) to make the dressing, worked great.

CAULIFLOWER WITH LEMON DRESSING
Active time: 20 minutes
Time to table: 25 minutes
Makes 6 cups


Water to cover cauliflower
1 tablespoon salt
1 medium head cauliflower (about 9 cups when trimmed)

1/4 cup cilantro (parsley was specified)
1 tablespoon minced garlic (from a jar!)
1 tablespoon olive oil (3 were specified)
zest and juice from 1 lemon (about 1/4 cup juice)
1 teaspoon salt (more to taste)
1 tomato, chopped

Bring to boil water (enough to just cover cauliflower) and salt to a boil. Clean cauliflower, cutting into bite-size pieces. Add cauliflower, cover and cook until soft, about 5 minutes. Drain and return to pan.

Meanwhile, mix remaining ingredients (except tomato) in a blender or small food processor. Pour over cooked, drained cauliflower. Add tomato. Toss until cauliflower and tomato are evenly coated with dressing.

NUTRITION ESTIMATE
Per cup made with 1T olive oil: 56 Cal (40% from Fat); 3g Tot Fat; 7g Carb; 3g Fiber; 25mg Calcium; 1mg Iron; 216mg Sodium; 0mg Cholesterol , Weight Watchers 1 point

Per cup made with 3T oil: 95 Cal (63% from Fat); 2g Protein; 7g Tot Fat; 7g Carb; 3g Fiber; 25 g Calcium; 1mg Iron; 216mg Sodium; 0mg Cholesterol, Weight Watchers 2 points


Adapted from My Kitchen in Spain which has a great vegetable section. I've had this cookbook for almost two years and this is the first time I've cooked from it!

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna