Since cauliflower is in season it’s a great time to play around with new ways to use it. I threw this dish together and now it is one of my favorite ways to use this nutritious veggie. The butter provides a decadent flavir you might not expect in a salad. It is versatile, as you can enjoy it as a side (maybe for Thanksgiving next month?) or center a meal around it by adding a protein source and a grain, like quinoa.
Cauliflower, Green Bean & Pistachio Salad (GF, V, DF)
1 small head of cauliflower (about 4 C chopped)
3 Cups Green Beans – fresh or frozen
1/2 Cup pistachios (shelled) and roasted at 350 degrees for about 5 minutes
1 Tablespoon butter or vegan butter, like earth balance
2 Cloves garlic
8 loose cups mixed greens or choice lettuce
Ground black pepper and crushed red pepper to taste
While your pistachios are roasting, mince the garlic. Next, after rinsing & letting it dry a little, chop the cauliflower into smaller florets*. Mix fresh spinach & romaine together. Remove the pistachios and chop them too.
Heat oil over low-medium in a large saucepan. Add the garlic and stir for a minute or so (before it browns). Next, add the cauliflower and green beans & mix well so the butter has coated the veggies (it will be a light coat). Cover & let cook for about 5 minutes, stirring occasionally**.
Finally, add the pistachios, stir, and add your black & crushed red pepper as needed.
Portion out your greens onto a plate or bowl and add 1/8 of the mixture. Top with 1/8 of your cooked veggie mixture and serve.