Cauliflower is one of my favorite salad additions for several reasons. Not only is it a versatile vegetable that absorbs the flavors of everything around it, but it comes with tremendous health benefits. This cruciferous vegetable is high in fiber and B-vitamins, providing vital phytonutrients and antioxidants to lower inflammation throughout the body. The cauliflower blends beautifully with the pickled shallots, giving your digestion a boost and leaving you feeling full and satisfied!
Courtesy of Chef Anne Thornton
4 cup of cauliflower florets, multi-colored
1 cup green olives
1/4 cup pickled shallots
1 cup of buckwheat
4 T almonds, sliced & toasted
1 cup dates, sliced
2 cups of radicchio
5 cups arugula
3 to 4 shallots; peeled and sliced
½ cup apple cider vinegar
½ cup water
1 T honey
1 tsp salt
½ tsp whole peppercorns
½ tsp pickling spice
Preheat your over to 400 degrees. Roast your cauliflower for 7-10 minutes until you get some nice color on them, but keep them al dente.
Slice the shallots into thin rings. Stuff them into a glass jar that’s big enough to fit all of them.
In a small saucepan over medium heat, combine the apple cider vinegar, water, sugar, salt, and peppercorns. Heat, stirring frequently, until the sugar has dissolved. Remove from heat and pour the brine over the shallots in the jar. The brine may not fully cover the shallots, but they will shrink down as they pickle.
Secure the lid on the jar or container and gently shake/swirl so that the peppercorns get evenly distributed. Let the shallots sit for at least 30 minutes to cool. Enjoy immediately after cooling.
Combine arugula and radicchio then season with salt and pepper
Evenly distribute the greens, then add 1 cup of roasted cauliflower, 1/4 cup green olives, 1/4 cup garbanzo beans, and 1/4 cup dates.
Drizzle the remaining dressing on the salads
Finish with 1 tablespoon sliced almonds per salad