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.
Makes 4 servings.
4.3 net grams of carbohydrate per serving.