In summer I’m always trying to create new ideas for using vegetables in salads, that way, even if the vegetables are cooked (as in this salad) its something I can cook once, in bulk, and then have in the fridge for days and not have to keep cooking!
My husband likes to snack on a Nut mix, consisting of roasted, salted Macadamias, Almonds, and Cashews, but the macadamias are his favorite which is why I picked them out and added them to this. If they aren’t your favorite nut, or you find them hard to source, use roasted and salted cashews as an alternative.
Serves 4 to 6
Preparation Time – 15 Minutes, not counting cooking and cooling the cauliflower
2 tablespoons Olive Oil
2 tablespoons Water
1 tablespoon Grain Mustard
1 tablespoon Tahini
1 teaspoon Agave
4 cups cooked bite size Cauliflower Florets, 1 medium head
2 Green Onions, finely chopped, ¼ Cup
⅓ cup roasted and salted Macadamia Nut halves
Salt and Pepper to taste
Orange, segmented, about ½ cup, or an equal
amount of Mandarin Orange segments
Whisk the oil, water, mustard, tahini, and agave together in a large bowl. Stand 10 minutes to thicken slightly.
Add the cauliflower, onions, and nuts and toss to coat.
Taste and season as required.
Either gently toss the orange segments through the salad, or arrange on top as garnish.
Allow salad to rest in the fridge for at least an hour prior to serving for the flavors to meld.