The winter garden at Two Crone Farm is doing well so that means cauliflower and cabbage will be abundant shortly. While searching for new recipes to capture the best possible use for our cruciferous friends I found this at CinnamonandThyme.com
1/2 head red cabbage (small one)
1 head cauliflower
1 teaspoon coconut oil
1/2 apple
2 tablespoons (1/2 lemon) freshly-squeezed lemon juice
pine nuts
sprouts (alfa alfa)
For the dressing:
cider vinegar
balsamic vinegar
1 teaspoon agave nectar
salt
olive oil (approx. 1-2 tablespoon)
Dressing:
combine all the ingredients and set aside.(I used 2:1 ratio of cider vinegar : balsamic vinegar)
Wash the cabbage and slice it very thinly. Cut apple into small pieces and pour lemon juice over the apple slices. Cut the cauliflower into florettes. In a pan heat coconut oil, add cauliflower and roast until browned.
In a large bowl combine red cabbage, apple slices and roasted cauliflower. Toss the salad with the dressing and mix briefly.
Arrange the salad into the serving plates, add sprouts (alfa-alfa) and sprinkle with some pine nuts.
Season with more dressing if needed.
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