Makes:
4 servings
Utensil:
Saladmaster Food Processor
2 Qt./1.8L Sauce Pan with Cover
Contributed By:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredients
Recipe Description:
This simple dish requires very little preparation and cooks up quickly when you are looking for a healthful accompaniment to a quick meal. Salty capers and bright notes of lemon make this dish pop with flavor.
1
small
head cauliflower, cut into small florets (approximately 2 cups)
2
cups
zucchini or yellow squash, processed, use Cone #3
1 - 2
tablespoons
olive oil
(15 - 30
mL)
2
tablespoons
lemon juice, fresh
(30
mL)
1
lemon, zest, use Cone #1
1
teaspoon
wild capers, drained
(9
g)
2
scallions, sliced thin (green and white part)
1⁄2
teaspoon
natural salt
(3
g)
fresh ground pepper, to taste
Directions:
- Place cauliflower pieces in sauce pan, cover with water, and then drain excess water from cauliflower.
- Place zucchini on top of cauliflower in sauce pan.
- Place cover on sauce pan and turn heat to medium. When Vapo-Valve™ begins to click steadily, reduce heat to low and cook approximately 8 - 10 minutes until tender crisp.
- In a small bowl combine olive oil, lemon juice, zest, mustard, capers, scallions and salt. Stir vigorously to combine.
- When vegetables are done cooking, transfer to a serving bowl and pour dressing on top of vegetables. Toss vegetables to combine, taste and add extra seasonings as necessary.
- Add fresh ground pepper, if desired.
Tips:
- Replace scallions with 1 tablespoon (6g) minced shallots.
- Add fresh minced dill, parsley or basil to dressing for additional flavor.
- Serve hot at room temperature. Pair with grilled fish or pan fried chicken breast for a light meal.
- Leftovers make a delicious cold salad.
Directions
Tips
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