This Peruvian-style salad tosses cauliflower with aji amarillo and lime for a vivid side.
12 min prep 8 min cook
Keeps the screen on · step-by-step guide · built-in timer
Separate the cauliflower into bite-sized florets and boil for 8 minutes; drain and rest for 2 minutes until the steam escapes.
Whisk the aji amarillo, lime juice, olive oil, and salt in a small bowl.
Toss the warm cauliflower with the sauce, turning with a wide spoon without breaking the florets.
Add the cilantro at the last moment and serve the salad warm or at room temperature.
💡 Tip: Do not boil the cauliflower for more than 8 minutes, or it may fall apart while carrying the sauce.
🍽️ Serving suggestion: Scatter cilantro on top and serve warm.
~94
kcal calories
3
g protein
11
g carbs
4
g fat
2.9g
Sugar
2.9g
Fiber
334mg
Sodium
0.7g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?