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Cauliflower Salad with Orange Vinaigrette (serves 2) Ingredients: For the salad: 2 cups cauliflower, raw (you can steam gently if you like) 1 stalk shaved or chopped asparagus 2 small carrots, shaved, chopped, or julienned 2 tbsp parsley, chopped 3 tbsp golden raisins For the dressing: 3 tbsp fresh squeezed orange juice 3 tbsp extra virgin olive oil 1 tbsp apple cider vinegar ¼ tsp sea salt Pepper to taste Cauliflower Salad, Vinaigrette Recipes, Orange Vinaigrette, Orange Salad, Vinaigrette Raw, Cauliflowers Orange, Vegans Recipes, Salad W Orange, Cauliflowers Salad
RAW CAULIFLOWER TABBOULEH 1 medium head white cauliflower 1/2-3/4 bunch parsley, de-stemmed and roughly chopped 1/2 white onion, diced 1 large garlic clove, minced 20 cherry tomatoes, chopped 20 kalamata olives, pitted and chopped 1/4 cup olive oil 1/4 cup fresh lemon juice 1/2 teaspoon ground turmeric 1 teaspoon sea salt, or to taste 1/4 teaspoon ground pepper
Curried Cauliflower & Cranberries 4 cups cauliflower, cut into florets 3/4 cup fresh cranberries 1 clove garlic, minced 2 tbsp coconut oil (you can reduce to 1 if you wish) 1 tbsp curry powder 1 tbsp agave or maple syrup Kosher salt Black pepper 1) Set oven to 375 degrees. Line a large baking sheet with tinfoil. 2) On top of the foil, mix the cauliflower, cranberries, garlic, oil, curry, agave, and salt and pepper to taste. 3) Bake for 35-40 minutes, or until cauliflower is golden and cranberries are popping and turning dark.