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*

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