Cauliflower and Amaranth Salad

 
004-friendship.png

Yield: 4 People

009-knife.png

Work: 25 Minutes

 
001-alarm-clock.png

Total: 50 Minutes

 

How to

  • 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.

Bonus!

  • 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.

  • Add our Roasted Stone Fruit for a little sweetness.



Ingredients

  • 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

Tools

  • Knife

  • Cutting Board 

  • Measuring Cup

  • Measuring Spoons

  • Bowl

  • Sheet Tray

  • Parchment Paper

  • Spoon

  • Airtight Container

Storage

  • Airtight Container in the Refrigerator for 2 days.


 
 

Questions about this recipe? Ask Chef Pierson!