1 Tbs Dijon mustard
1 clove garlic, minced
1 tsp olive oil
2 cups bite-sized cauliflower florets
1 small red bell pepper, cut into 3/4 inch dice
2 Tbs chopped fresh parsley
1/4 cup shaved Parmesan cheese
1) Whisk together lemon juice, mustard, garlic and olive oil in small bowl. Toss with cauliflower in large nonreactive bowl, cover, and refrigerate 4 to 8 hours. Stir 1 or 2 times while marinating.
2) Stir bell pepper and parsley into marinated cauliflower. Season with salt and pepper, if desired, and sprinkle with shaved Parmesan, if using.
Review: I now believe this is more of a side dish. It had little fat content, so I was still pretty hungry after eating it. However, it had a great taste to it and it wasn't as tangy as I expected it to be.
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