DID SOMEONE SAY, "CAULI-FLAVOR"

Caramelized Cauliflower Salad

1 head cauliflower

Drizzle of olive oil (for frying)

⅔ Cups raw almonds

3 Cups mixed greens

3 Tablespoons goji berries (super food!)

4 Tablespoons Cider Vinegar or Mustard Cider Vinaigrette (See below)

**You can adjust as needed to fit your desired portions.

Preheat oven to 350° while sauteing separated cauliflower florets in a pan with olive oil. Cook until nicely caramelized; a bit tender but with a bite (about 20 minutes). An alternative to this if you don’t want the extra fat from using olive oil, is to saute/steam the cauliflower in broth. It won’t have that caramelized quality but will still be yummy.

Meanwhile, spread the almonds on a tray and toast in oven for 7-8 minutes. You can also spread them in a pan on your stovetop and toast them that way if you don’t want to heat up the oven. 

Toss the cauliflower with the lettuce, toasted almonds, goji berries, and top with your favorite vinegar or vinaigrette.

Mustard Cider Vinaigrette (my favorite go to salad topper or veggie dip or sauce on meat):

In a tightly sealing glass jar or container, mix 1:1 ratio of vinegar: apple cider, balsamic, white wine, red wine- whatever you prefer, and Dijon mustard (I like the kind with actual mustard seeds in it). Shake and pour onto your dish! For a little sweetness, you can add a bit of honey. Other options are lemon, lime, or orange juice.

Enjoy this as a veggie starter or side dish, or add whatever protein you’d like to make it a meal! ENJOY!!