Photo: Anna Pelzer
Black Pepper Cauliflower Salad
10 ingredients
10 min + 10 min
Serves 6.
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A friday lunch favorite - cauliflower florets doused in a warm black pepper and red onion vinaigrette, and tossed with nuts, apples, olives, and a bit of feta.
Estimated Nutrition (whole recipe, rough)
598
Calories
18g
Protein
37g
Fat
56g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Apple | 1 medium (182g) | 95 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Red Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pound head of cauliflower, cut into tiny florets
- 3/4 cup diced red onion
- 1/4 cup red wine vinegar
- 1/3 cup extra-virgin olive oil
- 3/4 teaspoon fine grain sea salt
- 1 tablespoon black peppercorns, crushed
- 1 cup toasted pistachios, roughly chopped
- 1/2 cup crumbled feta cheese
- 3 apples, diced*
- 1/3 cup chopped black olives
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes