Red Cauliflower

6
Servings
15m
Prep Time
8m
Cook Time
23m
Ready In


"Cauliflower the Mexican way, a very pretty dish and delicious too. evolved from Mexican the healthy way."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (350.5 g)
  • Calories 136.2
  • Total Fat - 3.7 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 12.6 mg
  • Sodium - 201.8 mg
  • Total Carbohydrate - 22.3 g
  • Dietary Fiber - 4.6 g
  • Sugars - 15.5 g
  • Protein - 5.4 g
  • Calcium - 107.9 mg
  • Iron - 1.1 mg
  • Vitamin C - 158.5 mg
  • Thiamin - 0.1 mg

Step 1

Chop the onion very finely and place in a bowl.

Step 2

With a zester peel away the zest of the lime in thin strips.

Step 3

Add to the chopped onion.

Step 4

Cut the lime in half and add the juice from both halves to the onions and lime zest mixture.

Step 5

Set aside so that the lime juice can soften the onion.

Step 6

Cut the cauliflower into florets.

Step 7

Tip the tomatoes into a pan and add the peppers (or chillies) and sugar.

Step 8

Heat gently.

Step 9

Meanwhile, place the cauliflower in a pan of boiling water and cook gently for 5 to 8 minutes until tender crisp.

Step 10

Add the onions to the tomato salsa and salt to taste, stir in and heat through, then spoon about a third of the salsa into a serving dish.

Step 11

Arrange the drained cauliflower florets on top of the salsa and spoon the remaining salsa on top.

Step 12

Sprinkle with the feta, which should soften a little on contact.

Step 13

Serve immediately, sprinkled with chopped fresh flat leaved parsley.

Tips & Variations


No special items needed.

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