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
Serve over:
Several large handfuls of rough torn soft lettuce, spinach, chard, beet greens, or kale
(Toss again lightly, if you wish)
Garnish with:
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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