Cauliflower Cilantro Salad Recipe

Dec 01, 2010 @ 7:58 PM
Posted by Valaer Murray, Special Contributor

Nutrition

Cal/Serving: 484
Daily Value: 24%
Servings: 2

Balanced, High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free

Fat	24g	36%
Saturated	4g	18%
Carbs	61g	20%
Fiber	24g	96%
Sugars	24g	0%
Protein	23g	46%
Sodium	355mg	15%
Calcium	266mg	27%
Magnesium	181mg	45%
Potassium	3596mg	103%
Iron	5mg	29%
Zinc	3mg	22%
Vitamin A	266IU	5%
Vitamin C	578mg	964%
Thiamin (B1)	1mg	40%
Riboflavin (B2)	1mg	42%
Niacin (B3)	6mg	30%
Vitamin B6	2mg	108%
Folic Acid (B9)	679µg	170%
Vitamin E	4mg	20%
Vitamin K	202µg	252%
Fatty acids, total monounsaturated	15g	0%
Fatty acids, total polyunsaturated	2g	0%

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This raw, vegan recipe comes from Sanivan Holistic Retreat and Spa in upstate New York.

INGREDIENTS

4 cups cauliflower, broken into florets (as small as possible)
1 red onion, sliced thinly into rings
3 tablespoon fresh lemon juice
3 tablespoon extra-virgin olive oil
2 tablespoon cilantro or parsley, chopped
1 clove garlic, minced
1 medium tomato, cut into wedges

DIRECTIONS

In a large bowl combine cauliflower and onions. Cut tomatoes into wedges.
In a small bowl mix lemon juice, olive oil, cilantro or parsley, minced garlic, mix well.

Pour dressing over the cauliflower mixture and toss gently. Add the tomato wedges before serving.