Tuesday, July 12, 2011

Raw Cauliflower Salad - Patriotic Style

I made this salad on a whim for a 4th of July Picnic our family was attending.

I had gone to my local farmers market on Saturday and picked up some beautiful heads of cauliflower in purple and white. They were just sitting on my counter begging to be turned into something yummy.

I found a recipe on Allrecipes.com that I adapted to my tastes and ingredients.

Start by finely cutting up the cauliflower into bite size "fit in your mouth" pieces.  There's nothing worse than eating food that doesn't fit in your mouth.  Okay. I can think of a lot of worse things. Nevermind.

If you have a glass bowl. Use it.

We're all about pretty here. Let's display it, shall we?

I added a bag of frozen organic peas.

It reminds me of my mom's 7 layer salad that she used to make. My favorite part was the peas. And the bacon.  This would be great topped with bacon. I just didn't have any.

So we are making layers here.

A layer of cauliflower, grape tomatoes, peas, and then Romaine.


It looks so pretty from the side, no?

Next we make the dressing.

Mayo, paprika, pepper, grated cheese, garlic powder, and a bit of raw red onion.

Mix it up.

It's kind of lumpy but you're going to have to trust me on this.

It's worth it.

Pour the dressing over the top of the salad.

Don't mix it in.

Just leave it alone.

Cover the bowl with plastic wrap and chill in the refrigerator.

In about an hour, the dressing will have settled all the way to the bottom.  You can mix it up a little if you really can't hold back.

  • 1 head Romaine lettuce, torn

  • 1 large head cauliflower, broken into florets

  • 1/4 cup finely chopped red onion

  • 1/8 cup sweetener (I used Agave Nectar)

  • 1/4 cup grated Parmesan cheese (I used Pecorino Romano)

  • 1 cup mayonnaise

  • a couple of shakes of garlic powder, paprika, and black pepper

  • frozen peas

  • 1/2 pint of grape tomatoes, sliced in half

  • Layer the vegetable ingredients.
    Mix the dressing. Pour over the top, cover, and refrigerate.

    It's a beautiful looking salad and tastes wonderful.

    I had seconds thirds,
    The Lunch Lady

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