CAU­LI­FLOWER SALAD WITH TAHINI DRESS­ING

Cooking Light - - Dinner Tonight 1 Ingredient, 3 Sides -

Make this recipe even eas­ier by pick­ing up riced cau­li­flower from the store; you’ll usu­ally find it in the freezer sec­tion and some­times with the prepped pro­duce. This is a great dish to make ahead of time; add the fresh herbs just be­fore serv­ing.

1. Grate 1 medium (11/2-lb.) head caulif lower into a large mi­crowav­able bowl. Stir in 1 tsp. olive oil and 1/4 tsp. kosher salt. Cover with plas­tic wrap, and mi­crowave 3 min­utes. Spread on a bak­ing sheet; let cool 10 min­utes. Stir to­gether 1/4 cup finely chopped shal­lot and 3 Tbsp. fresh lemon juice. Let stand 10 min­utes; stir in 2 Tbsp. tahini. Place cooled cau­li­flower in a large bowl; stir in tahini mix­ture, 1/2 cup chopped

fresh flat-leaf pars­ley, 1/4 cup chopped dried cher­ries, 1 Tbsp. chopped

fresh mint, and 1/4 tsp.

kosher salt. Sprin­kle with 3 Tbsp. chopped salted roasted pis­ta­chios.

SERVES 4 (serv­ing size: 1 cup) Calo­ries 165; Fat 8g (sat 1g, un­sat 7g); Pro­tein 6g; Carb 20g; Fiber 5g; Sug­ars 9g (added sug­ars 0g); Sodium 317mg; Calc 7% DV; Potas­sium 13% DV

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