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Mediterranean Cauliflower Salad

4 servings

1 head cauliflower, cut into florets
1/4 Cup red pepper, chopped
2 Tbsp. fresh parsley, chopped
1/4 Cup Greek olives
1 Tbsp. capers
1 Tbsp. wine vinegar
3 Tbsp. olive oil
1/2 tsp. dried oregano
salt and pepper to taste

Preparation Method:
Steam cauliflower florets until just tender. Refresh under cold water to stop the cooking process. In a bowl, combine cauliflower, pepper, parsley, olives and capers. Toss lightly. Whisk together vinegar, oil and oregano. Pour over vegetables. Marinate in the fridge for two hours or overnight. Serve cold.
4.3 carbs per serving.

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