Lemon Garlic Salad with Purple Cauliflower and Nasturtium Greens
As delicious to eat as it is to look at! By lightly steaming the cauliflower, it absorbs the right amount of dressing for a perfect bite!
Equipment
- Sauce Pan
- Mixing bowl
- Kitchen knife
Ingredients
- 1 head Purple Cauliflower
- 1 Medium Cucumber
- 2 handfuls Mixed Greens
- 1 handful Nasturtium Leaves flowers if available!
- 1 clove Garlic
- 1/2 squeezed Lemon
- 2 tbsp Olive Oil
- 1/4 cup Aged Parmesan Cheese vegan option here if desired
- Salt and Cracked Black Pepper
- 1/3 cup Walnuts
Instructions
- In saucepan, add a shallow layer of water and small florets of cauliflower. Place on stovetop to steam the cauliflower enough to be tender but still maintain structure. Drain.
- Meanwhile, in mixing bowl, combine minced garlic, olive oil, lemon, salt and pepper. Finely cut most of the parmesan cheese and stir well.
- Add drained cauliflower to mixing bowl and toss. Set aside while assembling salad.
- Slice the cucumber in half lengthwise, and using a spoon, scoop out inner seeds. Slice in crescent pieces.
- To serve, add greens and nasturtium leaves to plate, making sure to showcase the beautiful leaves! Drizzle cauliflower over, and top with additional parmesan cheese and chopped walnuts. Enjoy!Option to serve with lemon wedges or nasturtium flowers!