Well, well…here we are at yet another Monday. How was your weekend? I mostly worked but yesterday we attended Lavender Fest, where there was tons of food, of course, but also all types of lavender scented things, not to mention things made from lavender.
It was really hot, well over 30 degrees Celsius, but still fun.
Now, let’s talk vegan food, shall we?
Do you like cauliflower? I love it. I mean, I loved it before going vegan and I really love it now. It is such a versatile vegetable that easily takes on whatever flavors you want to give it, which makes it the ideal food in my opinion.
On top of that, it’s high in fiber, low in calories and it offers up plenty of essential vitamins and minerals for a balanced diet.
Did I mention that it’s also delicious? 🙂
Cold Cauli? No thanks
If you’d have asked me a year ago if I could eat cauliflower anyway but warm, I would’ve rolled my eyes and told you there is no such thing as edible cold cauliflower. And then I happened upon this delicious looking recipe that turned into my vegan Mediterranean Cauliflower Salad, and my opinion was changed.
When made right, cauliflower absolutely work in a cold dish like a salad. I’m not talking raw cauliflower, which I definitely think has its place on any respectable crudité platter, I’m talking cooked but served cold or chilled.
The key is to boil, blanche or roast it however you like and just let it sit before adding it to whatever dish needs it.
Cauliflower & Antipasti?
Yeah, my reaction was a bit of a frown. Okay, maybe an outright scowl, but honestly it did intrigue me and I figured that I liked nearly everything in the recipe so it stood to reason that I’d like it, right?
Yep!
Don’t stand on tradition when it comes to this vegan salad recipe, though. As with all vegan recipes, I think it’s important to adhere to the spirit of the recipe while making something you’ll want to eat.
Now obviously the first thing you’ll notice is that I’m using this as a main dish and not a first course because, well because. That’s the main thing so please, don’t come for me.
When it comes to antipasto vegan ingredients, think of things like olives, sundried tomatoes, vegan cheese, pickled peppers, pickles, capers and ingredients like that. And build out from there.
It’s an easy vegan recipe to make and if you love salad, you’ll love this recipe.
Kitchen Tools
Mixing bowl
Cutting board
Stock pot
Salad tongs
Kitchen knife
Ingredients
Cauliflower
Green olives
Black olives
Cucumber
Vegan salami
Scallions
Chickpeas
Artichoke hearts
Red bell pepper
Tomato
Mustard
Vinegar
Instructions
*Chop and cook your cauliflower however you want. Boil for 5 to 7 minutes, roast in the oven for 20 minutes or so and pop in the air fryer for 10 minutes. Season the cauliflower with Mediterranean or Italian herbs & spices.
*Chop or cut the rest of the ingredients and put them into a large mixing bowl.
*For the dressing; I normally make oil free vegan recipes but I used some of the leftover oil in the artichoke jar, mixed it with two types of mustard and a splash of balsamic vinegar for a vinaigrette.
*When the cauliflower is cooled, add to the mixing bowl and toss until blended. Dress the salad and ENJOY!!
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Tell me what you think about this!