April 27, 2013
Categories: Dinner, Lunch, Side Dishes, Dairy, Cheese, Feta, Vegetables, Cauliflower, Mexican, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Cinco de Mayo, Entertaining, Fall/Autumn, Regional Holiday, Summer, Sunday Dinner, Thanksgiving, Winter, Weeknight Meals, Skillet, Stove Top, Diabetic, Heart Healthy, Low Fat, No Eggs, Vegetarian, Canned Tomatoes, Make it from scratch, Hot Peppers, Spicy, Spring more
"Cauliflower the Mexican way, a very pretty dish and delicious too. evolved from Mexican the healthy way."
- 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
Chop the onion very finely and place in a bowl.
With a zester peel away the zest of the lime in thin strips.
Add to the chopped onion.
Cut the lime in half and add the juice from both halves to the onions and lime zest mixture.
Set aside so that the lime juice can soften the onion.
Cut the cauliflower into florets.
Tip the tomatoes into a pan and add the peppers (or chillies) and sugar.
Meanwhile, place the cauliflower in a pan of boiling water and cook gently for 5 to 8 minutes until tender crisp.
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.
Arrange the drained cauliflower florets on top of the salsa and spoon the remaining salsa on top.
Sprinkle with the feta, which should soften a little on contact.
Serve immediately, sprinkled with chopped fresh flat leaved parsley.
Tips & Variations
No special items needed.