Cauliflower-Potato and Caraway Salad
Recipe courtesy of Food Network Kitchen
Anthoxanthins- Not to be confused with anthocyanins found in red, blue and purple fruits and vegetables, anthoxanthins are responsible for[ the white and creamy yellows found in food. They are known for antioxidant properties, seeking out free radicals in the body and stabilizing them. Cauliflower is a wonderful source and proves that not all "white" food is bad for you!]
- 1 pound small white potatoes
- 2 cups small cauliflower florets (about 6 ounces)
- 1/2 small white onion, thinly sliced
- 1/3 cup white wine vinegar
- 1 tablespoon sugar
- 2 teaspoons caraway seeds
- Kosher salt
- 6 whole black peppercorns
- 5 sprigs fresh dill
Put the potatoes in a medium pot, cover with water and bring to a boil over medium-high heat; lower the heat and simmer until fork-tender, 15 to 20 minutes. Add the cauliflower to the pot and cook until fork-tender, 2 to 3 minutes. Drain and let rest until cool enough to handle. Peel off the potato skins (use a clean dish towel to rub off the skins) and cut into chunks. Combine the potatoes, cauliflower and onions in a medium bowl.
Combine 1/2 cup water, the vinegar, sugar, caraway, 1/2 teaspoon salt, the peppercorns and dill in a small pot and bring to a simmer. Strain and pour the hot vinegar mixture over the vegetables, and toss in another 1/4 teaspoon salt. Cover and refrigerate until cold, tossing occasionally, at least 2 hours (up to overnight).
Per serving: Calories 120; Fat 0 g (Saturated 0 g); Cholesterol 0 mg; Sodium 380 mg; Carbohydrate 28 g; Protein 4 g; Fiber 3 g; Sugar 5 g
From Food Network Kitchens