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Rainbow Cauliflower Salad

Ingredients

  • 1 bag of rainbow cauliflower see note below
  • 3/4 c. orzo pasta
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 c. chopped purple cabbage
  • 5-6 green onions thinly sliced
  • 3 stalks celery sliced thin
  • 1/3 c. chopped pistachios or almonds
  • 1 c. shelled edamame
  • 5-6 pitted dates chopped (cranberries or golden raisins)
  • 1/2 c. flat leaf parsley.
  • DRESSING:
  • 1/4 c. olive oil
  • 1/8 c. white balsamic vinegar or lemon/lime juice
  • 1 Tbsp. honey
  • 3 basil leaves thinly sliced
  • 1/2 tsp. garlic powder

Instructions

  1. For the dressing, put the white balsamic vinegar in small bowl, drizzle in honey and olive oil and whisk until it has emulsified. Add in the garlic powder and basil leaves. Refrigerate until other ingredients are ready.
  2. Cook the orzo until al dente (about 10 minutes) drain and set aside. In a pot of boiling water (I used the orzo water) blanch the cauliflower and edamame (separately) for 2-3 minutes, drain and put in ice water bath to chill for a few. minutes. Drain well in colander.
  3. In a large bowl add the cauliflower, edamame, purple cabbage, dates, nuts celery and cooled orzo. I get these separate until ready to mix. Sprinkle bowl with salt and pepper. You may need to add more salt.
  4. Drizzle bowl of vegetables with the dresing and sprinkle with parsley. Toss until evenly coated. Chill until ready to serve.

Recipe Notes

If you cannot find the rainbow cauliflower (I bought mine at Trader Joes) use white or whatever color you can find. Pinenuts or almonds would be a good substitute for the pistachios and golden raisins could sub for the cranberries. I used some chopped dates because that was what I had on handl)
Bon Appetit!