Many say that cauliflower is also quite a seasonal product, which is best bought and cooked in the fall. So the next visit to the market, consider the possibility of its purchase.
Cauliflower contains many nutrients, such as proteins, fiber, carbohydrates, vitamin, vitamins A, E, and K.
It is also rich in antioxidants, which reduce the risk of such diseases as, breast, colon and prostate cancer.
If you have not accustomed yourself to eating cauliflower over the years, give it another chance with this recipe, you definitely should like it!
This recipe is made up totally from my head because I had to use leftovers from the fridge before the long weekend. I wanted a salad, but there were no greens, so I decided to use cauliflower, and that was the best choice!
3 medium plates
For the salad
- 550 grams of cauliflower (or whole head)
- 60 grams of sweet peppers
- 35 grams of black olives
- Half avocado
- 25 grams of grated Parmesan
- 30 grams shallot onions
- Zest of one lemon
For the dressing:
- 20 grams of olive oil
- 35 grams of goat milk yogurt
- 10 grams of Dijon mustard
- 1 tsp. Lemon juice
How to cook:
Preheat oven to 180 degrees
Cut cauliflower into medium florets, and peppers to medium strips 2 cm long.
Mix with olive oil, salt and roast for 25-30 minutes.
Meanwhile, make the dressing. Mix goat milk yogurt, olive oil, lemon juice, and mustard in a jar or blender until smooth. I always have a medium sized empty jar on hand in case I need to make a quick dressing and don’t bother washing the blender afterward.
When cauliflower and peppers are ready, transfer into a separate container and cool in the refrigerator for 25-30 minutes.
Cut the remaining ingredients: onion, avocado, and olives and combine with peppers and cauliflower when they are cool.
Mix with the dressing, add salt and pepper to taste and decorate with grated parmesan.