Time to give an old favourite a healthy makeover!
It can be roasted, boiled, fried, sautéed, steamed or even raw – the dish possibilities are endless with this low in fat and high in fiber vegetable. From soups to creamy casseroles, we’re talking about the multifaceted cauliflower.
Cauliflower has been a huge trend for several years now, but in the Winter issue of EatInEatOut magazine, we selected it again to illustrate how this trend looks to have no end in site. I’ll be using this beloved brassica in lots of new recipes during February and March, but in the meantime have you tried Roasted Cauliflower Soup or how about this awesome Healthy Cauliflower Bean Salad!
Everyone loves bean salad, right? It’s been a staple in our house for years. My Mom’s version had almost a whole cup of sugar! I’ve been craving some of the bright flavours and colours of summer lately, so I thought it was time to give this favourite a 2015-style makeover.
First, I added a pack of nutrition with our friend the cauliflower… oh yah! Then I tackled the sugar by replacing it with maple syrup. The mixture has a bit more liquid, but the beans and cauliflower soak it up overnight. You can adjust the amount of maple syrup or agave, depending on how much your taste buds need the vinegar tempered.
I used canned beans, because I’m on a “use up the pantry” kick right now. You can cook up your own fresh beans, or combine a can of beans with quinoa, barley, wild rice or chia seeds to make up the final 7 cups. Just make sure whatever you choose has a bit of weight to stand up to the vinegar – be creative.
The bright colour alone is a perfect reason to have this salad on your plate. It’s a perfect dish to perk up a boring lunch during the bleak days of February. Enjoy!
Healthy Cauliflower Bean Salad
EMAIL Recipe Share on FacebookIngredients
- 7 cups of beans, I used 3-19 oz/540 mL cans of beans. Use a mix of red kidney, romano, chickpeas, etc.
- 1 cup celery, chopped
- 1 cup onion, sliced
- 2 cups cauliflower florets, blanched
- 1/3 to 1/2 cup maple syrup, to your taste
- 2/3 cup white vinegar
- 1/2 cup oil
- 1/4 tsp dried tarragon
- salt & pepper to taste
- fresh parsley or cilantro, chopped
Instructions
- Combine all ingredients in a bowl and toss. Salt and pepper to taste.
- Cover and place in refrigerator and allow to marinate for 24-48 hours. Stir and serve with chopped fresh parsley or cilantro.
What a joy of colors and tastes, needs to be very tasty.