6 Serves
115 Mins
Bring a large pot of salted water to a boil and cook the cauliflower florets until tender but firm, then drain and set aside.
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ItalianVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
39 µg / 400 µgCalcium
25 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
99 mg / 1,250 mgPotassium
822 mg / 4,700 mgSodium
1618 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Boil the potatoes in a separate pot until tender, then peel and slice them into bite-sized pieces.
Using a chef's knife, chop the onions and tomatoes into uniform pieces.
In a mixing bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Combine the prepared cauliflower, potatoes, onions, and tomatoes in a large bowl, drizzle with the dressing, and toss gently to coat.
Allow the salad to marinate in the refrigerator for at least one hour before serving to let the flavors meld.
2
g31
g3
g
Italian