CAULIFLOWER SALAD

1 Small Cauliflower (22 oz - 623 g) 1 Garlic Clove Salt, Black Pepper Powder, Dried Mint 2 Fresh Limes 2 Tbsp Olive Oil PREPARATIONS: 1- Chop the cauliflower. DIRECTIONS: 1- Transfer cauliflower to a container. 2- Mash a garlic clove on top. 3- Sprinkle salt and pepper as much as preferred. 4- Add dried crushed mint (approx. 1 tbsp). 5- Squeeze two to three fresh lime on top. 6- add olive oil and stir well until olive oil is thoroughly spread. 7- Cover the container with a lid or plastic wrap. 8- Keep the cauliflower in a refrigerator to marinate over night or at least 6 hours.

CALORIES & NUTRITION

CAULIFLOWER SALAD CALORIES & NUTRITION VALUES

Cauliflower salad is a great source of vitamin C. Since this salad recipe is one of very few recipes that does not require you to cook the cauliflower, it contains almost all of the benefits trapped in the cauliflower. A raw cauliflower itself contains almost 86 percent of vitamin C. Add that amount to all the vitamin C in those 2 to 3 fresh limes you used during marinating this salad. Cauliflower salad is a good source of antioxidant. Cauliflower is an excellent source of vitamin K. It can regulate out inflammatory response. It is also beneficial to our cardiovascular and digestive system. It also contains high amounts of dietary fiber and potassium and vitamin B6. 100g (3.5 oz) of Cauliflower salad has 55 calories (33 calories from fat). It has no cholesterol and3.5g or total fat with 0.5g of saturated fat.