Cauliflower Brussels Sprouts Salad
The perfect hearty winter salad, easily tweaked into main course with a few simple additions, and starring a few distinguished members of the cabbage family.
The humble cauliflower has moved up in the word!
There seems to be no hat cauliflower cannot wear: Roasted, mashed, riced, marinated, pickled. Always lean, reliable, nutritious and scrumptious. Have you ever tried my roasted cauliflower pasta? I recommend it!
I would say just the same for Brussels Sprouts.
Go Brussels sprouts, people are beginning to take notice! Just saute or roast them, instead of just boiling them (blah!), you will see what a difference this makes! It brings out their zing and funkiness in full. Once you saute them, you get a great layer of flavor, and the rest of the dish comes together effortlessly
The flavor lineup in this cauliflower Brussels sprouts salad is wonderful
Still if you would like to make a larger, main dish, out of it, scroll down for some exciting additions. Always a short and sweet selection.
I have mentioned several times I am madly in love with hickory smoke powder and Truffle salt: two small and wonderful investments, easy to find online. They will make you look like a big culinary expert, with just a little sprinkle, and they go so well with the kale and Brussels sprouts
Never throw away the kale ribs!
They make the best broth. Use the leaves in soup or salad, and throw the ribs in water, with a little kelp powder if you have it on hand. Bring the mixture to a boil, then reduce the flame and simmer 15-20 minutes. discard the ribs, and use the broth as is, like tea, or in a soup. You will be amazed at the depth of flavor and the color such a simple preparation has to offer.
2 tablespoons olive oil
3 cups tiny brussels sprouts (if they are not so tiny, half them)
1 teaspoon hickory smoke powder
1 bunch dark kale, leaves only, sliced thin
1/3 cup olive oil
1 small head cauliflower, cut in large chunks, and chopped fine in a food processor
2 roasted beets (get the vacuum-packed peeled beets, increasingly available at supermarkets), diced
1/2 cup canned chickpeas
3 tablespoons aminos or coconut aminos (much less salty and much healthier than soy sauce)
2-3 tablespoons sriracha
3-4 tablespoons unfiltered cider vinegar
1/2 cup roasted pumpkin seeds
Heat the oil in a skillet, saute the Brussels sprouts until nice and dark. Toss in the smoke powder.
Place the kale in a salad bowl. thoroughly rub the leaves with the oil. Add the brussels sprouts, cauliflower, beets and chickpeas. Mix the aminos, sriracha and vinegar in a small bowl, and add to the salad bowl. Toss thoroughly. Add the pumpkin seeds just before serving. Makes a good 6 first course servings, or 4 main course servings
Exciting additions to Cauliflower Brussels Sprouts Salad:
One at a time, or no more than two:
- Throw in some quinoa or rice, even potatoes.
- Add a soft boiled egg
- Throw in smoked salmon, or flaked poached salmon
- Throw in diced chicken, or smoked turkey
- Add diced feta or goat cheese, or tofu