Cauliflower Brocolli Salad Recipe

Ingredients:

2 cups cauliflower florets
1 medium fennel bulb
1 small clove of garlic, peeled and minced
½ cup carrots, peeled and coarsely shredded
½ small onion, thinly sliced
1/8 cup fresh lemon juice
1 teaspoon olive oil, preferably extra virgin
¼ teaspoon salt
1/8 teaspoon black pepper or white pepper freshly ground
1 tablespoon parsley, snipped
1/8 cup olive oil, preferably extra virgin

Cauliflower Cooking Method

1. Boil a small amount of water in a medium size saucepan and add a pinch of salt. Add the cauliflower florets and cook until they turn tender, or for about 2 to 3 minutes. Drain water and rinse the florets under cold tap water to halt further cooking. Drain them again and leave aside.
2. Remove and discard the stalks and tops from fennel and slice it vertically in such a way that the fennel heart is visible. Cut the heart and remove the solid core and then slice it into vertical strips.
3. Cook these fennel strips in a medium size skillet using 1 teaspoon olive oil until it turns crisp or for about 2 to 3 minutes.
4. Whisk 1/8 cup olive oil along with fresh lemon juice in a small bowl for the dressing. Stir the salt, freshly ground black or white pepper and minced garlic into the oil mixture.
5. Combine the cooked cauliflower, crisp fennel strips, onions and carrots in a large bowl. Add the dressing and toss well. Cover the bowl and place it in the refrigerator to chill for anywhere between 4 to 24 hours. Sprinkle your dish with fresh parsley just before serving. Serve chilled. This recipe makes 4 servings.

Health Tips:

• Cauliflower and fennel salad is a vegetarian, diabetes friendly recipe which provides about 110 calories, 10 gm carbohydrates, 2 gm proteins and 8 gm total fat per serving.
• This recipe provides about 202 mg sodium per serving. So if you are on sodium restricted diet or low sodium diet and plan to include this recipe as a part of your meal then balance your intake of other sodium rich foods accordingly.
• Cauliflower and fennel salad provides about 4 gm fiber per serving. It is a good idea to start your main meals with a bowl of fresh vegetable salad as this will help to control your intake of other high calorie foods.
• To reduce the calories and total fat of this recipe further avoid using 1/8 cup olive oil for dressing.
• Recipe variation: Use 1 cup cauliflower and 1 cup broccoli instead of the 2 cups cauliflower in this recipe to add variety and colorful.