Exercise your mind and body

Mediterranean Cauliflower Salad

1 head cauliflower, cut into florets
1/4 cup red pepper, chopped
2 Tbsp. fresh parsley, chopped
1/4 cup Greek olives
1 Tbsp. capers
1 Tbsp. wine vinegar
3 Tbsp. olive oil
1/2 tsp. dried oregano
salt and pepper to taste

Steam cauliflower florets until just tender.
Refresh under cold water to stop the cooking process.
In a bowl, combine cauliflower, pepper, parsley, olives and capers. Toss lightly. Whisk together vinegar, oil and oregano. Pour over vegetables.
Marinate in the fridge for two hours or overnight.
Serve cold.

Makes 4 servings.

4.3 net grams of carbohydrate per serving.



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