Cuban Loaded Cornbread_Vegan*! Sometimes you just gotta have some…
Italian Warm Cauliflower Salad with Roasted Red Bell Pepper and Oregano Dressing
Italian Warm Cauliflower Salad with Roasted Red Bell Pepper & Oregano Dressing
By Michele the Trainer
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Please read through before starting!
Sometimes a salad can seem cold, but salads don’t have to be cold. Here’s one way to warm them up a bit.
(Oh and don’t paint your kitchen with the bell pepper dressing!)
Dressing:
Into the Vitamix (or other high speed blender):
12 oz Roasted Bell Peppers, drained and rinsed
1 cup Organic Red Wine Vinegar
2 tbsp Celtic Sea Salt (more or less to taste)
Handful of fresh Organic Oregano Sprigs and I removed the leaves
1 Tbsp Organic Green Olive Tapenade
Blanched (boil salted water then add veggies until they are al dente, then remove and drain):
1 large Organic Cauliflower, cut into large florets
Note to self–Next time I should also blanch a bunch of organic carrots, cut into large chunks!
In Giant Stainless Bowl:
1 can rinsed Organic Garbanzo Beans
¼ Organic Purple Onion cut small
Separately:
Cut a bag of Organic Mixed Greens and set aside
Directions:
Spin the dressing (make sure lid is on– I painted the wall!)
Added dressing to stainless bowl of garbanzos, mixed
Drained blanched cauliflower, then add to stainless bowl and combine well with garbanzos and dressing
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Add mixed greens into large serving bowls (I cut up the greens first with kitchen shears)
Spoon the cauliflower, beans and dressing over the bed of greens
Bon Appetit!
Options:
Avocado* Green Olives* Bread Bowl*Pasta Side* serve on smashed Baked Potato*
For more amazing salad recipes, order Michele’s books here:
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