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Ingredientes
- 1 head cauliflower cut into florets
- 1/4 c. minced red pepper
- 2 Tbsp. minced fresh parsley
- 1/4 c. Greek olives
- 1 Tbsp. capers
- 1 Tbsp. wine vinegar
- 3 Tbsp. extra virgin olive oil
- 1/2 tsp dry oregano Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Steam cauliflower florets till just tender. Refresh under cool 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 hrs or possibly overnight. Serve cool.
- This recipe yields 4 servings;
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 4 servings | |
| Calories 102 | |
| Calories from Fat 97 | 95% |
| Total Fat 10.98g | 14% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 140mg | 6% |
| Potassium 30mg | 1% |
| Total Carbs 1.16g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.24g | 0% |
| Protein 0.27g | 0% |
