This salad is so easy and is absolutely delicious for any summertime meal. I personally made this for a picnic and fireworks show with some veggies and cheese dip on the side. It would also pair nicely with either a lean chicken breast for the more meat enthused.
1 large head cauliflower (1½ – 2 lb.)
salt and pepper
¼ cup chopped hazelnuts, divided
½ cup dried cranberries, divided
1 Tbs. drained capers, divided
2 Tbs. lemon juice, divided
1 Tbs. sunflower oil, divided
3 cups of baby arugula
3 cups baby spinach
- Slice stem end of cauliflower so it sits flat. Slice through head at ¾ – inch intervals to make flat slabs. Separate slabs into 20 smaller slabs. Collect and set aside any small florets and cauliflower “crumbs”. Season slabs with salt and pepper and set aside.
- Pulse 1 Tbs. hazelnuts, 1½ Tbs. cranberries, 1 tsp. capers, 3 tsp. lemon juice and 1 Tbs. water in small food processor until coarse paste forms and set aside.
- Heat ½ Tbs. sunflower oil in large skillet over medium-high heat. Sear cauliflower pieces in single layer in skillet for 3-5 minutes, or until deep brown. Add remaining olive oil, flip cauliflower pieces, and cook for 5 minutes more, or until tender. Remove pan from heat. Drizzle with remaining sunflower oil and lemon juice.
- Combine arugula with reserved cauliflower “crumbs” remaining hazelnuts, cranberries, capers, and dressing paste in a large bowl. Season with salt and pepper to taste. Topped with seared cauliflower and serve.
Nutritional Facts: per 1½ – cup serving
176 cal; 4g protein; 14g total fat (1g sat fat); 13g carb; 0mg chol; 95mg sod; 4g fiber; 8g sugars
*This recipe is based off of a Vegetarian Times Magazine