Serves: 4
Total Calories: 109
1. Steam cauliflower florets until just tender. Refresh under cold water to stop the cooking process.
2. In a bowl, combine cauliflower, pepper, parsley, olives and capers. Toss lightly.
3. Whisk together vinegar, oil and oregano. Pour over vegetables. Marinate in the fridge for two hours or overnight. Serve cold.
This Cauliflower Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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