Creamy Marinated Cauliflower Salad
Yield 8 cups
This cauliflower salad is a great make-ahead addition to any summer salad selection or a great snack or meal add-on to have to hand in the fridge week-long. It's only 1 Weight Watchers PointsPlus® per 1/2 cup (75g) serving, so you can have yourself a heaping helping of this. Even people who aren't necessarily cauliflower fans seem to really like it.
- 3/4 cup Greek Yoghurt (fat-free)
- 3/4 cup Italian Dressing (fat-free)
- 1/2 Lemon (juiced)
- 1/4 cup Parsley (chopped)
- 4 Green Onions (chopped)
- 1/2 Red Bell Pepper (minced)
- 1 teaspoon Onion Powder
- 2 cloves Garlic
- 1/2 teaspoon Chile Flakes
- 3 tablespoons Bacon Bits
- 4 tablespoons Parmesan Cheese (grated)
- 1 teaspoon Basil (dried)
- 2 heads Cauliflower (medium)
Make the marinade sauce by mixing all the ingredients except the cauliflower. Set aside.
Cut the leaves and stem off the cauliflower; cut the cauliflower into small florets. Put the raw cauliflower into a large container that you can seal (or a sealable plastic storage bag.) Add the dressing. Stir or toss to mix.
Seal container and put in fridge for at least 24 hours before serving. Turn container periodically to keep it mixed up.
Serve chilled or room temperature.
The longer it sits, the better it tastes. Good for up to 5 days in refrigerator. Optional: add some grated carrot. After you've made it once or twice, you can adjust the ingredients to your taste. To confirm, you don't blanche or cook the cauliflower first.
Courses Salads; Skinny Food
The entire recipe makes 8 cups having a total of 17 Weight Watchers PointsPlus®; that makes it 1 point per 1/2 cup (75g) serving.
We used Hormel® (real) 30% less fat bacon fits which added only 2 points to the recipe total and did not affect serving point count.
* Weight Watchers Points™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the Points® registered trademarks.