Cauliflower, Grains, & Greens Bowl with Orange Vinaigrette
This is a very easy meal-salad; citrus is a really delicious compliment to cauliflower. It is extra easy if you use advance-made or leftover cooked rice and roasted cauliflower-- your leftovers will never taste so good! This "recipe" will make two very ample portions.
Whisk together vinaigrette and set aside:
2 Tbsp. olive oil
2 tsp. apple cider or red wine vinegar
2 tsp. orange marmalade (or substitute with orange juice + 1/2-1 tsp. honey)
Combine in a medium bowl; then toss with the amount of the vinaigrette that you like:
4 c. warm/room temperature, roasted cauliflower florets*
1-2 Tbsp. minced mild onion, optional (saute -or roast with cauliflower- for nice, mellowed flavor)
1 c. warm/room temperature, cooked brown rice, wheatberries, farro, or other chewy grain
Several large handfuls of rough torn soft lettuce, spinach, chard, beet greens, or kale
(Toss again lightly, if you wish)
Rough-chopped smoked (or plain) whole almonds- my method to "rough-chop" nuts is to place them in folded wax paper, and whack them a few times with a hammer; I keep a small one in the kitchen for just this purpose!
*To roast cauliflower: toss with 1-2 tsp. olive oil and season with salt and pepper. Bake in preheated 375 oven on rimmed baking sheet for about 15-20 minutes, or until nicely browned.
Recipe created or adapted by Liz Talley, Urban Graze
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