Make Ahead

Cauliflower, snap peas and tomato salad

May  5, 2015
2 Ratings
  • Serves 6
Author Notes

This vegetable salad is a great way to boost your veggie intake. There is enough variety in this salad so even picky eaters can find something they like. I witnessed my nephew, Taylor, navigate around the tomatoes and load up on the cauliflower and snap peas at a family gathering. —Kim at Something New For Dinner

What You'll Need
  • Salad
  • 3/4 pound snap peas, ends trimmed
  • 1 cauliflower
  • 1 - 2 tablespoons olive oil
  • salt and pepper to taste
  • 1 pint cherry tomatoes, sliced in half
  • zest strips from 1 orange
  • 1 handful dill, torn
  • 1 handful cilantro, roughly chopped
  • 1 handful mint, torn
  • 1/4 cup toasted hazelnuts, roughly chopped
  • Dressing
  • 1 garlic clove, minced
  • 1/2 teaspoon whole grain mustard
  • 1 tablespoon Spanish sherry vinegar
  • 2 tablespoons walnut oil
  • salt and pepper to taste
  1. Heat the oven to 400 degrees. Bring a large pot of water to boil. Add the snap peas and parboil for 2 minutes. Drain and immediately plunge into an ice bath to stop the cooking process. When cooled, drain and spread on a clean tea towel to dry.
  2. Cut the florets from the cauliflower in uniform 2" pieces. Place on a roasting pan and drizzle with olive oil. Use your hands to coat all the florets with oil. Season with salt and pepper to taste. Arrange florets in roasting pan cut-side down, with plenty of space between florets. Roast for 10 to 15 minutes, remove from oven, turn and return to oven for 5 to 10 minutes, until florets are nicely browned. Remove from oven and set aside to cool.
  3. Make salad dressing by combining garlic, mustard and vinegar in a small bowl. Whisk in walnut oil and season with salt and pepper to taste.
  4. When ready to serve combine cauliflower, snap peas, tomato halves, citrus strips, capers herbs and hazelnuts in a large bowl. Toss with the salad dressing and transfer to a large serving platter.

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