Day Six: Cauliflower with Lemon-Cilantro Dressing ♥

Cauliflower with Lemon-Cilantro Dressing, served at room temperature, more salad than side. Vegan, paleo, low carb and just 1 Weight Watchers point.
graphic button small size size 10 Today's easy cauliflower recipe: Just large florets of cooked cauliflower tossed in a lemon-cilantro vinaigrette. Low calorie. Low carb. Weight Watchers friendly, just 1 point for PointsPlus! Not just vegan, "Vegan Done Real".

~recipe & photo updated 2014~
~more recently updated recipes~

When I tried this simple cauliflower recipe for the first time on just Day Six of A Veggie Venture in 2005, well, honestly, I was un-impressed. "Maybe" I said, then conceded "probably not". I found it filling but oddly unsatisfying and time-intensive for a weeknight supper, all in all, not a promising combination.

When I tried it again nine years later, wow, what a difference: I loved its taste and found it very easy to prepare! It's a simple way to serve cauliflower. Large florets are cooked and then doused with a simple lemon-cilantro vinaigrette. I served it at room temperature, more cauliflower salad than cauliflower side vegetable. Frankly, two of us downed almost the whole head of cauliflower: darn it, no leftovers.


Hands-on time: 15 minutes
Time to table: 25 minutes
Serves about 8, depending on the size of the cauliflower (mine was large, started at 2-1/4 pounds, 1030g)

Water to cover cauliflower
1 tablespoon kosher or sea salt
1 head cauliflower

1/4 cup cilantro
1 tablespoon roughly chopped garlic, preferably fresh
2 tablespoons water (or more olive oil)
1 tablespoon olive oil
zest and juice from 1 lemon (about 2 tablespoons juice)
1/2 teaspoon kosher salt (or more to taste)

1 tomato, chopped

CAULIFLOWER Bring water and salt to a boil in a large pot. Clean the cauliflower, cutting into large florets, here's how. Drop cauliflower into boiling water, cover cover and cook until tender but not mushy, about 5 - 8 minutes. Drain and return hot florets to the pan.

Meanwhile, mix cilantro, garlic, olive oil, lemon zest and juice and salt in a blender or small food processor.

TO COMBINE Pour dressing cooked, drained cauliflower and gently toss. Stir in tomato until evenly coated with dressing.

SERVE Serve warm or my preference, at room temperature.

The inspiring recipe called for parsley instead of cilantro but I really loved the cilantro "zip".
I wanted "more dressing" to better douse a large cauliflower but no calories. So I added an extra 2 tablespoons of water to the dressing. The inspiring recipe, however, called for a total of 3 tablespoons olive oil and so for those who "go for it" with olive oil, do, go for it!
The tomato is primarily for color and isn't really necessary.

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Still Hungry?

~ Roasted Cauliflower ~
~ Whole Roasted Cauliflower with Lemon Vinaigrette ~
~ Cauliflower "Potato" Salad ~
~ Cauliflower Spanish 'Rice' ~
~ more cauliflower recipes ~
from A Veggie Venture

~ Cauliflower Salad with Fresh Herbs ~
~ Cauliflower Risotto ~
~ Lighter Mashed 'Potatoes' ~
~ more cauliflower recipes ~
from Kitchen Parade, my food column

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.