Name: Cauliflower-Salsa Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: North America, Southwest
Ingredients: 1 medium head cauliflower; 1 container (16 ounces) refrigerated fresh salsa; 1 tablespoon garlic oil; 1/4 teaspoon coarsely ground pepper; 1 cup flat-leaf parsley or cilantro leaves

I had some fresh refrigerated salsa and blanched cauliflower, so I created a quick side salad to go with pizza. Garlic oil gives it an interesting background taste, and the parsley gives it a fresh pop of flavor. You can use 1 tablespoon canola oil and 1 small minced clove of garlic as a substitute for the garlic oil. —Ann Sheehy, Lawrence, Massachusetts

Test Kitchen Approved

Cauliflower-Salsa Salad

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Yield: 6 servings

Prep: 10 min

Cook: 10 min

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Ingredients

1 medium head cauliflower
1 container (16 ounces) refrigerated fresh salsa
1 tablespoon garlic oil
1/4 teaspoon coarsely ground pepper
1 cup flat-leaf parsley or cilantro leaves

Text Ingredients

Directions

Cut cauliflower into florets. In a large saucepan, place steamer basket over 1 in. of water. Place cauliflower in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 6-8 minutes. Remove cauliflower and immediately drop into ice water. Drain and pat dry.

Place cauliflower in a large bowl; toss with salsa, garlic oil and pepper; stir in parsley. Refrigerate at least 30 minutes before serving, or up to 2 hours.

Nutrition Facts

3/4 cup: 73 calories, 3g fat (0 saturated fat), 0 cholesterol, 338mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Tester

Margaret Knoebel

Margaret is a culinary assistant at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of America...