Cauliflower Salad with Fresh Herbs

An easy summer salad, just steamed cauliflower tossed in a vinaigrette with fresh herbs. So simple to make but memorable to serve. No mayonnaise so perfect for picnics and outdoor gatherings. Vegan and Weight Watchers zero points.

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Truth be told, this was the first of two recipes that inspired this summer’s recipe theme, Summer Easy, a collection of easy summer recipes. (The second recipe? This Easy-Easy Grilled Mushroom Appetizer!)

I made it one night, twas excellent. The next night, we ended up with an impromptu party with about 90 minutes notice. I made it again, this time without thinking, just whisking the vinaigrette with the herbs that happened to be on hand while the cauliflower cooked. Voila, an easy summer salad – and healthy too -- that our guests raved over.

The ‘recipe’ is a breeze to remember: just toss steamed cauliflower with a vinaigrette and fresh herbs. That’s all!

The supermarket cauliflowers have been snowy white and inexpensive for a couple of weeks now. Is late May the 'season' for California cauliflower? Perhaps!

But don't let the sight of a whole head of cauliflower overwhelm you. It's really easy to cut one into florets and takes only a couple of minutes. Here are photos that show how to cut cauliflower.

ALANNA's TIPS I've tried two fresh herb combinations with this salad so far: flat-leaf parsley, cilantro and mint; also parsley and fresh tarragon. Both were great.

If your inner vampire loves a really garlicky salad, this recipe can take 3 and even 4 cloves of garlic.

Check the salad bar at the grocery store for just a few tablespoons of capers.

CAULIFLOWER SALAD with FRESH HERBS

Hands-on time: 25 minutes
Time to table: 2 - 24 hours
Makes 5 cups

1 large head fresh cauliflower, cleaned and trimmed, cut into small florets

1 – 2 cloves garlic, minced fine
3 tablespoons capers, drained
3 tablespoons white wine vinegar
Juice of a lime (about 1 tablespoon)
2 tablespoons olive oil
3/4 cup mixed fresh herbs (see TIPS)
Hot sauce to taste
Kosher salt to taste

Bring 1 inch of water to a boil in a pot large enough to hold a collapsible steamer. Meanwhile, clean and trim the cauliflower. Arrange the cauliflower on the steamer, place in pot, cover and steam for about 8 minutes or until tender.

Meanwhile, in a large bowl, whisk together the garlic, capers, vinegar, lime juice and olive oil. Stir in the hot cauliflower and herbs. Season with hot sauce and salt to taste.

For best flavor, let rest for 90 minutes and even overnight.

NUTRITION ESTIMATE Per Half Cup: 49 Calories; 3g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 104mg Sodium; 5g Carb; 3g Fiber; 2g Sugar; 2g Protein; Weight Watchers Old Points 0, PointsPlus 1

This recipe has been 'Alanna-sized' with reductions in fat and increases in no-calorie flavors.

Adapted from the New York Times' Recipes for Health by Martha Rose Shulman, a terrific source of healthy recipes.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.

In 2009, Kitchen Parade celebrates its 50th anniversary with a special collection of my mother's recipes.

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How to Cut a Fresh Head of Cauliflower

(hover for a description)

1 - Rinse the entire cauliflower under running water. With a sharp knife, slice off the outer leaves.
2 - To keep the head whole, cut out the core in a cone shape. The core is often too tough to cook but okay to chew on. It's a good snack for the cook while cooking supper!
3 - For florets, cut the cauliflower in half through the core, then cut out the core with a V cut. Cut off the florets, small florets will cook more quickly, larger florets will look dramatic on a plate. Cook’s choice!