Marinated Cauliflower Salad

by Dr Jo

Green leafy and red lettuce

Celery, diced

Marinated cauliflower, separate to small flowerets size

Black olives

Sunflower seeds

 

For each individual salad tear lettuce pieces into individual serving bowls. Add the rest if the ingredients. Toss with the leftover marinade from Whole Cauliflower Salad.

Head of Cauliflower Salad or Appetizer

1 medium cauliflower

¼ cup fresh lemon juice

¼ cup olive oil

½ teaspoon dried thyme

½ teaspoon dry mustard

1 teaspoon sea salt

a pinch of white pepper

radishes and fresh parsley sprigs to garnish

 

Remove leaves and rinse cauliflower well in cool water. With a paring knife, cutout the core. Place the head of cauliflower in a steamer basket, cover, and steam-cook until crisp-tender, about 10 minutes. Place under cold running water to stop the cooking process, drain, and set aside to cool.

In a deep bowl, whisk together lemon juice, olive oil, and seasonings. Place cooled cauliflower in the bowl with the dressing and turn it several times until it is well saturated with the mixture. Cover the bowl and let it sit for several hours at room temperature (or overnight in the refrigerator). Turn several times. Serve the head of cauliflower at room temperature drizzled with remaining dressing and garnished with radishes and sprigs of parsley.

From Dr. Jo’s Natural Healing Cookbook

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