Purple Cauliflower Salad with a Lemon-Mustard Vinaigrette

I am not a huge fan of cauliflower – but I purchased a head of  purple cauliflower and thought it might taste better.  I know, strange theory.  Isn’t it cool looking though?

It actually did turn out quite tasty!  After steaming it, I made it into a salad with a lemon-mustard vinaigrette.  It was delicious!  Cauliflower is super healthy – are you eating enough?

Purple Cauliflower Salad with a Lemon-Mustard Vinaigrette
Serves 2

1 head purple cauliflower, chopped into bite sized pieces
3 tablespoons course ground Dijon mustard
4 tablespoons lemon juice
4 tablespoons white wine vinegar
1 garlic clove, minced
Salt, pepper
2/3 cup olive oil
crumbled goat cheese
sliced Kalamata olives
6 Romaine lettuce leaves

Steam your cauliflower until just fork tender.  I used a pan steamer – but this can also be done in the microwave. 

In a small bowl add the Dijon, lemon juice, vinegar, minced garlic, salt, and pepper.  Whisk until mixed well.  Slowly start to add the olive oil, whisking constantly.  You don’t want the dressing to “break” – meaning, you want the vinegar and oil to mix together.  About half way through adding the oil, to a quick taste test – add more of anything! 

Place 3 lettuce leaves to each plate.  Add the drained broccoli on top of the lettuce leaves.  Top with goat cheese and olives.  Drizzle with the vinaigrette.  You may not need all of the dressing – just save the rest for your next salad!

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