This Vegan Cauliflower Salad recipe is loaded with garlic and herb flavor, and perfect for summer picnics and holidays. This salad is low carb, gluten free and dairy free.
Ingredients
• 1 head cauliflower cut into small florets, stem diced
• 4 green onions white parts diced, green parts sliced
• 1/2 Cup of diced medium firm tofu
• 2 tablespoons of Avocado oil
• 4 cloves garlic
• 1/8 teaspoon red pepper flakes
• 3 tablespoons white wine vinegar
• 1 tablespoon whole grain mustard
• ¼ teaspoon black pepper freshly ground
• 2 tablespoons parsley chopped
• ¼ cup basil leaves stacked and sliced
• 1¼ teaspoon sea salt
Instructions
1. Steam the cauliflower until it reaches the desired
tenderness. To do this, pour a few inches of water into the bottom part of a steamer pot. Place over high heat and bring to a boil. Place the cauliflower into the steamer basket. Sprinkle lightly with sea salt (about 1/8 teaspoon). Cover the basket and place over the simmering water. Cover the pot and turn heat to low. Steam 5-7 minutes, or until the cauliflower reaches the desired tenderness. Rinse with cold water and set aside.
2. While cauliflower steams, heat a medium skillet over medium-low heat. Add avocado oil. When hot, add garlic slices saute, stirring frequently, intil light brown. Use a slotted spoon to transfer to a paper towel lined plate. Season lightly with 1/8 teasooon sea salt. Set aside.
3. Add the chopped white and light green parts of the onions and the red pepper flakes to the skillet. Cook over medium heat until onion is softened–about 1 to 2 minutes. Remove skillet from heat and tranfer the onion, pepper flake and oil mixture to a large bowl. Let cool for about 10 minutes.
4. Whisk vinegar into the oil mixture until it becomes slightly creamy. Whisk in the mustard, 1 teaspoon sea salt, black pepper and chopped parsley.
5. Add the cauliflower, green scallion slices, and basil leaves. Fold to combine. Cover and refrigerate until ready to serve.
6. Top with garlic slices right before serving.