We planted cauliflower in the fall and they are overwintering under row covers. We picked a purple cauliflower to use in the salad. You can substitute with broccoli too.
Ingredients (serves 2)
*a head of cauliflower
* dried nuts and fruits ( I used a mix of cranberry, golden raisins and chopped apricot as well as pumpkin seeds, sunflower seeds, slivers of almonds,and sesame seeds)
*wasabi ( if you have wasabi in a tube squeeze out an inch)
*mayo ( Japanese mayo is best but if you don’t like mayo, Ranch dressing works)
*a splash of soysauce
1. Chop the cauliflower head so nothing is bigger than a qaurter inch or half inch. The stems are the best part so don’t throw them away. We picked ours fresh today so I didn’t have to peel it but in some cases you might want to cut off the outer layer of the stem.
2. Put all the chopped cauliflower in a bowl and squeeze out an inch of wasabi on the side of the bowl. Next squeeze out 4-5 tablespoons of mayo next to the wasabi and mix them together before mixing that together with the cauliflower. ( You don’t want parts of the cauliflower being really spicy!)
3. Add a splash of soysauce for accent. Don’t put too much in because this is a pretty dry salad like a potato salad.
4. Add your choice of nuts and dried fruit and serve at room temperature.
Easy and healthy! Enjoy!