Cauliflower Salad Recipe

Serve with baked chicken breasts or cheesy quesadillas (see below). Let the ingredient exchanges and menu planner below give you some great ideas to create a delicious array of quick meals from this cauliflower salad recipe.

2-3 servings (as a main meal)

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6 Ingredients Needed:

cauliflower – 2 cups broken into medium size pieces
(you may steam the cauliflower for a few minutes, then place
in cold water to stop the cooking process and drain)

leeks – 1 cup thinly sliced
(thoroughly clean leeks before using – making sure all dirt is removed)

capers – 1 tbsp

bottled all natural Italian dressing (low-fat or nonfat) – 1/4 to 1/2 cup

prepared mustard - 1 tsp
(Dijon mustard or spicy brown mustard)

sunflower kernels – 2 tsp
(these may be lightly toasted in a
dry skillet before adding to salad)

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1. In a mixing bowl combine the cauliflower, leeks and capers.

2. In a smaller bowl or jar with tight fitting lid, combine 1/4 cup of Italian dressing with the mustard. Whisk or shake well to combine completely.

3. Add dressing to cauliflower salad ingredients and toss to combine. Taste for flavor and add more dressing if desired.

4. Add sunflower kernels and toss salad once more.



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Main Meal Ideas:

** Serve cauliflower salad recipe along with a grain and bean dish of brown rice and garbanzo beans dressed with olive oil, lemon juice and soy sauce topped with sesame seeds.

** This quick salad recipe also goes well with lemon and herb baked chicken breasts with a side dish of sautéed zucchini and yellow squash.

Lemon and Herb Baked Chicken Breasts:
Preheat oven to 375°F. Take four skinless and boneless chicken breasts and place in a roasting pan. Squeeze lemon juice over the top of the chicken and sprinkle with herbs of choice (rosemary, tarragon and thyme are all good choices). Add salt and pepper if desired. Bake for 25-30 minutes or until thoroughly cooked (juices should run clean when cut with a knife).

Light Meal Ideas (suitable for lunch or a light dinner):

** Serve this cauliflower recipe on salad greens with roasted potatoes on the side.

** For an easy and delicious fast meal, serve this quick cauliflower salad with cheese quesadillas.

Cheese Quesadillas:
Take one or two 7-inch soft tortilla shells, sprinkle with a little low-fat or nonfat cheese of choice and fold in half. Lightly spray a skillet with oil and under medium heat brown tortilla lightly on both sides and serve.

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Ingredient Exchanges:

* Instead of Capers: try Green Pimiento Stuffed Olives or Crumbled Blue Cheese

* Instead of Sunflower Kernels: try Sliced Almonds or Pignolis


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