Cauliflower, Carrot, and Olive Salad

Here’s an easy salad of lightly cooked cauliflower and raw carrots, with lots of extra flavor from parsley, olives, and sunflower seeds. This works well with a compatible hearty salad like Tabbouli. Add store-bought or homemade hummus and warm pita bread, and you've got a great warm-weather meal.

Serves: 4 to 6

½ medium head cauliflower, cut into bite-sized florets
1 large or 2 medium carrots, peeled and thinly sliced on the diagonal
½ cup pitted black olives, preferably oil-cured
¼ cup minced fresh parsley or cilantro, or more, to taste
2 scallions, thinly sliced
¼ cup vinaigrette, homemade or store-bought, or as needed to moisten
A splash of lemon juice, or to taste
Salt and freshly ground pepper to taste
2 to 3 tablespoons toasted sunflower seeds

Place the cauliflower in a skillet with a small amount of water. Cover and steam for 3 to 4 minutes, just until tender-crisp.

Transfer the cauliflower to a colander and refresh under cool water. Drain well. Combine the cauliflower with the remaining ingredients in a serving bowl and stir together.

If time allows, let the salad stand at room temperature for an hour or so to allow to marinate. Otherwise, serve at once.

Nutrition Information:
Per serving: 217 calories; 16g fat; 425mg sodium; 13g carbs; 4g fiber; 3g protein