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10Ingredients
20Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 head cauliflower
- 1/2 English cucumber (chopped, about 2 cups)
- 1 cup cherry tomatoes (halved)
- 1 cup pitted kalamata olives (quartered)
- 1 cup fresh parsley (chopped)
- 1/2 cup diced red onion (optional)
- 1/4 cup lemon juice (freshly squeezed)
- 1/4 cup extra virgin olive oil
- 1 Tbsp. za'atar
- 1 pinch kosher salt (and freshly ground black pepper)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium430mg18% |
| Potassium720mg21% |
| Protein5g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A35% |
| Vitamin C180% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Sunnit 5 years ago
Great salad, I blanched the cauliflower (3 min on high in microwave) and texture perfect, crunchy still but not as hard as raw
Shalom Leah 6 years ago
So good! I cooked the cauliflower (sautéed in a bit of olive oil) and served hot, omitting the cucumbers as I didn’t think that’d go as well hot. I didn’t have olives on hand but will plan to use next time. The sauce for this is incredible and really makes the dish.