Week 9: Recipe of the week — Tangy Cauliflower Salad

1 small clove garlic, minced
2 tablespoons capers
2 tablespoons extra-virgin olive oil
2 tablespoons white-wine vinegar
1/4 teaspoon crushed red pepper
1 lemon, zested (2 teaspoons) and juiced (2 tablespoons)
8 cups bite-size cauliflower florets (about 1 head), cooked until tender-crisp

Whisk garlic, capers, oil, vinegar, crushed red pepper, lemon zest and juice in a large bowl. Add cauliflower to the bowl and toss to coat. Chill the salad for 30 minutes, or overnight. Serve cold.

Cooking tip: To cook florets in a steamer basket, cover and steam 8 to 10 minutes for tender-crisp or 15 minutes for very tender. To microwave, cook florets and 1/4 cup water in a covered dish for 2 to 4 minutes for tender-crisp or 3 to 5 minutes for tender. A 2-pound head of cauliflower yields about 8 cups bite-size florets.

Make ahead tip: Refrigerate for up to two days.

Makes four, 11/2-cup servings. Each serving: 113 calories; 8 g fat; 0 mg cholesterol; 9 g carbohydrate; 4 g protein; 6 g fiber; 158 mg sodium.