Maple Mustard Cauliflower and Avocado Salad
Sweet mustardy sticky skillet cauliflower florets, on a bed of crispy romaine, with the zing of red onion, pops of cherry tomatoes, and creamy avocado.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Servings: 2 as a main
For the salad:
- 1/2 head(s) cauliflower , cut into florets
- 2 romaine hearts , chopped
- 1 cup(s) grape or cherry tomatoes , halved
- 1 avocados , sliced
- ¼ red onion , thinly sliced
Mix all of the dressing ingredients together in a small bowl.
Add the cauliflower to a large bowl, and pour over half of the dressing (saving the remaining half of the dressing for later). Toss to coat all of the cauliflower.
Heat a large pan or skillet over medium-high heat, and add the cauliflower. Sauté turning the cauliflower every few minutes until the cauliflower is browned and tender all the way through, about 10 minutes.
Prepare the salad by dividing the romaine among two large salad bowls and topping them with the tomatoes, avocado slices, red onion, and the cooked cauliflower. Drizzle the remaining dressing over the salad to taste.
Calories: 502kcal
Find it online:
https://www.easyveganmealplan.com/recipe/wprm-maple-mustard-cauliflower-avocado-salad/