Cauliflower and Amaranth Salad
Yield: 4 People
Work: 25 Minutes
Total: 50 Minutes
Preheat oven to 400F°
Gather Ingredients and Tools and prep Ingredients as indicated.
Toss Cauliflower with Oil and 1 tsp Salt, then spread on Parchment lined Sheet Tray to roast until GBD (Golden Brown and Delicious), then let cool.
Once Cauliflower is cooled, combine everything in a Bowl but the CIlantro.
Sprinkle Cilantro over the top.
Add some toasted chopped Hazelnuts for a crunch.
If you like soft Cheeses, crumble your favorite over the Salad.
Not a Cilantro fan? Try using another fresh Herb, such as Mint or Thyme.
1 Head Cauliflower, cut into flowerettes
1 Cup Cooked Amaranth, chilled
2 Heads Lettuce (your favorite varieties), washed and torn into pieces
3 Tbsp Cilantro, roughly chopped
¼ Cup Honey Mustard Dressing
2 Tbsp Camelina Oil
2 tsp Salt
Airtight Container in the Refrigerator for 2 days.
Questions about this recipe? Ask Chef Pierson!