I like raw cauliflower; the family likes cooked. Either way, the salad turns out tasty.-Mike
Serves 4
4 cups (800 g) small organic cauliflower florets
olive oil
1 tsp. (5 ml) Dijon mustard
1 Tbs. (15 ml) each: red wine vinegar and chia seeds
mixed organic salad greens
1 cup (200 g) diced cooked beets
1/4 cup (50 g) unsalted, roasted organic sunflower or pumpkin seeds
A. cooked cauliflower
1. Preheat the oven to 450F (225C).
2. Toss the cauliflower florets with 1 Tbs. (15 ml) oil on a baking sheet.
3. Roast until lightly browned, 10-15 minutes.
4. Remove and cool
B. Next
1. Whisk the mustard, vinegar, and 2 Tbs. (30 ml) oil.
2. Toss the salad greens with the dressing.
3. Top with the beets, (cooked or raw) cauliflower, and seeds.
-modified Center for Science in the Public Interest
