The wonderful thing about salad is how versatile it is. You can pretty much make a salad with any fresh veggies that you have on hand. Lately, I have really been into arugula. It has a wonderful peppery taste that makes it a great option when you are looking to really boost the flavor of a salad. I dressed this salad by tossing it in fresh extra virgin olive oil, lemon juice and sea salt to taste.
Cook Time: 20 minutes
Makes 2 servings
Ingredients:
Arugula
Romaine Lettuce
Purple Cabbage
Heirloom Tomatoes
The cauliflower recipe:
1/2 a cauliflower cut into bite size pieces
1 tsp of rated or finely minced ginger
1 tbs of extra virgin olive oil
1/2 tsp of toasted sesame oil
1 tsp of sesame seeds (I used black sesame seeds but you can always use whatever you have.
sea salt to taste
Prepration:
Preheat the oven to 400*
Place the cauliflower onto a sheet pan or cookie sheet in an even layer.
Next drizzle the cauliflower with the extra virgin olive oil, the sesame oil and ginger making sure to mix well.
Place the sheet pan in the oven on the middle rack and cook for about 7-9 minutes on each side. Remove from oven and add the sesame seeds and sea salt to taste.
Now you are ready to add the cauliflower to your salad.
Think you'll try this recipe? If you do, leave a comment below or snap a pic and tag me on Instagram and on Facebook and let me know what you think. I love seeing your recreations of my recipes.
