For more information, contact the Department of Dietetics at
(906) 225-3490 or toll free at 1-800-562-9753, extension 3490
Marinated Cauliflower Salad
2 cloves unpeeled garlic
1½ teaspoons olive oil
1 tablespoon thyme vinegar or white wine vinegar
1 tablespoon lemon juice
2 tablespoons chopped dill or 2 teaspoons dried dill
2 tablespoons chopped parsley
1 teaspoon thyme leaves or ¼ teaspoon dried thyme
1 head cauliflower
2 red onions, sliced into rings
Parboil the unpeeled garlic for 2 minutes to loosen the skins. Peel and mince.
Combine the garlic, oil, vinegar, lemon juice, dill, parsley and thyme in a blender and process until the herbs are finely chopped.
Bring about an inch of water to a boil in a medium saucepan. Separate the cauliflower into florets, place in a steamer basket and set into a pan. Make sure that the water does not come above the level of the steamer. Cover tightly and steam for 5 minutes. Place onion rings on top of the cauliflower and steam for another 2 minutes or until the cauliflower is just tender and onions are crisp-tender. Do not overcook.
Transfer the vegetables to a shallow dish that is just large enough to hold them in a single layer. Pour the dressing over the hot vegetables and turn to coat well.
Refrigerate for several hours, turning vegetables in marinade occasionally.
Serves 4
Dill
Herbalists recommend dill for indigestion and to promote the flow of milk in
nursing mothers. It may be especially helpful in curing hiccups.
Garlic
Herbalists describe this pungent herb as a remedy for poor digestion. They also
credit it with improving circulation and reducing high blood pressure.
Parsley
Herbalists recommend parsley for stimulating the digestive tract. Chewing the
leaves will freshen breath.
Thyme
Herbalists regard thyme as an effective antiseptic useful in treating mouth
ulcers. They recommend the tea for colds, bronchial problems and indigestion.