Cauliflower Pasta Salad

This Cauliflower Pasta Salad is a delightful low-carb twist on a classic Italian dish, combining the freshness of vegetables with the heartiness of cauliflower. Perfect for a light meal or a side dish, it's vibrant and packed with flavor.

Ingredients

• Cauliflower florets - 250 grams
• Cherry tomatoes - 150 grams, halved
• Cucumber - 100 grams, diced
• Red onion - 50 grams, finely chopped
• Kalamata olives - 50 grams, pitted and halved
• Fresh basil leaves - 10 grams, chopped
• Parmesan cheese - 30 grams, grated
• Olive oil - 2 tablespoons
• Red wine vinegar - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a pot of salted water to a boil. Add the cauliflower florets and cook for about 5 minutes until tender but still firm. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, combine the cherry tomatoes, cucumber, red onion, and Kalamata olives.
3. Add the cooked cauliflower to the bowl with the vegetables.
4. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper. Pour the dressing over the salad and toss gently to combine.
5. Fold in the fresh basil and grated Parmesan cheese. Taste and adjust seasoning if necessary.
6. Serve chilled or at room temperature.

Nutrition

• Calories: 220
• Protein: 6 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 10 mg
• Total Fat: 16 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals from the fresh vegetables.

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