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Ingredientes
- 1 x caulflower broken into florets
- 1 x salt and pepper
- 5 Tbsp. extra virgin olive oil
- 1 1/2 Tbsp. wine vinegar
- 1 Tbsp. capers liquid removed
- 1 Tbsp. minced parsley few black olives
- 1 x 49g can anchovy fillets liquid removed and sliced
Direcciones
- Cook the cauliflower in boiling salted water till cooked but hard about 5 to 6 min.
- Drain and rinse under running cool water.
- Mix the oil vinegar and a little salt and pepper together in a salad bowl.
- Add in the cauliflower and toss gently.
- Sprinkle with the capers parsley and olives.
- Arrange the anchovy fillets in a lattice pattern on top.
- Serve immediately.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 4 servings | |
| Calories 177 | |
| Calories from Fat 160 | 90% |
| Total Fat 18.09g | 23% |
| Saturated Fat 2.61g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 514mg | 21% |
| Potassium 75mg | 2% |
| Total Carbs 0.18g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.02g | 0% |
| Protein 3.62g | 6% |
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