In summer I’m always trying to create new ideas for using vegetables in salads, that way, even if the vegetables are cooked (as in this salad) its something I can cook once, in bulk, and then have in the fridge for days and not have to k...
In summer I’m always trying to create new ideas for using vegetables in salads, that way, even if the vegetables are cooked (as in this salad) its something I can cook once, in bulk, and then have in the fridge for days and not have to keep cooking! My husband likes to snack on a Nut mix, consisting of roasted, salted Macadamias, Almonds, and Cashews, but the macadamias are his favorite which is why I picked them out and added them to this. If they aren’t your favorite nut, or you find them hard to source, use roasted and salted cashews as an alternative.Cauliflower Salad Serves 4 to 6Preparation Time – 15 Minutes, not counting cooking and cooling the cauliflower[soy free][wheat free]2 tablespoons Olive Oil2 tablespoons Water1 tablespoon Grain Mustard1 tablespoon Tahini1 teaspoon Agave4 cups cooked bite size Cauliflower Florets, 1 medium head2 Green Onions, finely chopped, ¼ Cup?cup roasted and salted Macadamia Nut halvesSalt and Pepper to taste1 medium Orange, segmented, about ½ cup, or an equal amount of Mandarin Orange segmentsWhisk the oil, water, mustard, tahini, and agave together in a large bowl. Stand 10 minutes to thicken slightly.Add the cauliflower, onions, and nuts and toss to coat. Taste and season as required.Either gently toss the orange segments through the salad, or arrange on top as garnish.Allow salad to rest in the fridge for at least an hour prior to serving for the flavors to meld.