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.

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.

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