Cauliflower Salad

This is a lighter version of classic potato salad, because it uses baked cauliflower in place of potatoes.

Salad Ingredients:

• 1 cauliflower
• 1 teaspoon sea salt
• 3 tablespoons extra virgin olive oil
• 1 green bell pepper, diced
• 1 celery stock, sliced thin
• 1/4 red onion, sliced thin
• 1/4 cup julienne-cut sun dried tomatoes
• 3 tablespoons black olives, pitted and sliced
• 1 tablespoon fresh rosemary, minced
• paprika to garnish

Dressing Ingredients:

• 3 tablespoons tahini
• 2 tablespoons extra virgin olive oil
• 2 teaspoons fresh lemon juice
• 3 tablespoons filtered water
• 2 teaspoons fresh chopped parsley or celentro
• 1 teaspoon tamari
• 1/2 teaspoon agave nectar, light
• dash of cayenne pepper

Directions:

1. Break cauliflower into florets. Cut the larger florets into bite size pieces. Place cauliflower pieces, olive oil, and sea salt in a large bowl. Toss to coat. Transfer cauliflower to a non-stick baking sheet and bake at 350° F for 20 minutes, or until cauliflower is tender and slightly browned in spots. Let cool.
2. Place in a large bowl the baked cauliflower and remaining salad ingredients, except for the paprika.
3. In a separate bowl, combine all the dressing ingredients. Mixture should have a somewhat thick consistency.
4. Just before serving, add dressing to cauliflower mixture and gently mix until well combined. Sprinkle with paprika to garnish.

Yield:
Makes 4 to 6 servings.

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