Serves 2 Meal Sized or 4 Sides
This is one of my favourite recipes from Healthy Living. I love all the flavours, especially the BBQ cauliflower. Who says salad has to be boring? Not this girl!
2 green onions, thinly sliced
1 cup cooked long-grain brown rice
½ red bell pepper, thinly sliced
2 cups arugula or salad greens
1 cup low sodium canned black beans, drained and rinsed
½ cucumber, thinly sliced
10 cherry tomatoes, halved
Cauliflower & BBQ Sauce Ingredients
1/3 cup apple cider vinegar
1 tablespoon onion powder
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Cayenne pepper, to taste (I use about ¼ teaspoon)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce (if you are concerned about this not being vegetarian, there are vegan options available)
Black pepper, to taste
2 cups cauliflower florets (small bite sized pieces)
Hemp & Sesame Seed Dressing Ingredients
2 tablespoons hemp seeds
2 tablespoons sesame seeds
1 clove of garlic
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 teaspoon cumin
BBQ Cauliflower: Preheat oven to 375 degrees F.
In a small bowl, whisk together all BBQ sauce ingredients, except for the cauliflower, until sauce is smooth. In a large bowl mix together sauce with cauliflower until cauliflower is thoroughly coated. Add more vinegar for desired consistency and double or triple the recipe for larger portions. Larger portions will keep in the fridge for about a week.
Place mixture into oven safe baking dish and bake in oven for 20 to 25 minutes, or until cauliflower is tender.
Hemp & Sesame Seed Dressing: In a food processor, add all dressing ingredients and blend until smooth.
Salad Assembly: Set out two large salad bowls. Place portions of arugula in each bowl. Add cucumbers in one corner of the bowl, red pepper in another corner, black beans in another corner, and place tomatoes in the last corner. Add ½ cup of rice in the center of each bowl and place cooked cauliflower on top of rice. Drizzle entire salad with dressing.