Delicious Romanesco Cauliflower Salad
This is one for the record books. Not only is Romanesco Cauliflower the most gorgeous flower in the world, it also is edible. It reminds me of the complexity of God's creation!
Salad:
1 head of organic Romanesco cauliflower
1 pint of organic grape tomatoes (halved)
1/3 of large, organic red onion (finely diced)
2 tbsp nutritional yeast
Dressing:
1 full head of organic garlic (diced)
1/2 cup quality first-pressed, olive oil
Juice of 1 organic lemon (medium sized)
Juice of 1/3 of organic orange
1 tsp (or more to taste) Himalayian sea salt
1 tsp black pepper
1 tbsp local honey
1 tbsp Bragg's ACV
Cut the Romanesco cauliflower so that it accentuates the spirals and keeps them intact. Cut the stems as well in small pieces. Put into a bowl with the rest of the salad ingredients. I prefer to lightly salt the tomatoes to get them to soften a bit. Set aside.
For the dressing, put all the ingredients, except the ACV and the honey, in a mini cuisanart. This recipe is very garlicky and that is the way I prefer it. I usually make a bit extra to keep in the fridge for a french bread topping or to saute some shrimp in for a quick meal. Pulse until the garlic is pureed. Then add the honey and ACV. This is to taste. Remember that the salad will soak it up.
Then toss together and enjoy!
