Be honest. When you hear the word cauliflower, you can’t help but think blah, what else is there to eat? I’m here to change your mind. Forever. These three vegetarian dishes will blow your minds and make you rethink your thoughts on all things cauliflower.
If you’re craving Italian-style foods but healthy eating has managed to wiggle its way into your New Year’s resolutions, Runway Chef has got a lemony-goat cheese pasta dish for you (topped with said cauliflower, of course). But if you’re looking for an atypical dip to bring to a party, head on over to Luci’s Morsels for a delicious white bean-cauliflower dip which also happens to be vegan. Triple score. You can bring this to a party or just make it for yourself. It’s easy, fast and healthy!
Or if you are leaning towards a salad, one that’s lettuce-less, scroll down for a fruity cauliflower salad with a tangy dressing. If you’ve followed this blog for a while, you know that most of my salads have fruit in them, dried or fresh. I’m a bit of a fruit addict, putting fruits in everything from coleslaw, pancakes, and cake, not to mention granola and cereal. Oh yeah, and in a curried stew. Be sure to make this a few hours beforehand. The flavors are best when they’re left to settle for a few hours!
- 6 1/2 c chopped cauliflower
- 2 T pumpkin seeds
- 3 T sunflower seeds
- 2 T dried cranberries/blueberries/raisins
- 3 T shredded longhorn cheese
- 5 T sour cream
- 2 tsp dill champagne mustard*
- 5 T buttermilk
- 1 T sugar
- 4 tsp orange juice
- 2 tsp olive oil
- 1/4 tsp dill seeds
- 1/2 tsp salt
- Mix cauliflower, seeds, dried fruit and cheese in a large bowl.
- In a small bowl, whisk sour cream and mustard together. Add buttermilk, sugar and orange juice. Stir. Add olive oil, dill seeds and salt and whisk thoroughly. Pour dressing over top cauliflower and combine. Refrigerate for a few hours before serving.
*Dijon mustard may be substituted