Marinated Avocado Cauliflower Delight

Chef #962323's Note:

Being a person who tends to make do with what I have on hand, I came up with a new twist on a cauliflower salad the other night. My inspiration? Coop day is coming around again in a few days, and I had a head of cauliflower and several avocadoes I needed to use. Though I enjoyed the tartness of the salad, I also thought it would be good with a bit of sweetener to make it a sweet/sour dish. I used onions and tomatoes from my organic coop which I had dehydrated myself, which was fun. As my husband and I are experimenting with vegetarian and vegan meals, we simply had this salad by itself for supper.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Serves: 6-8

Yield: 5.0 cups

• 1 head cauliflower , medium to large
• ½ cup fat-free mayonnaise
• ¼ cup apple cider vinegar
• 2 avocados
• 2 tablespoons dried onions
• 2 -4 tablespoons sun-dried tomatoes
• ¼ teaspoon sea salt (optional)
• ¼ teaspoon pepper (optional)

Directions:

1. Wash and core head of cauliflower and cut it into bite size chunks. Place in large salad bowl.
2. Slice avocadoes in half, removing pits. Use a paring knife to score each half into small pieces, and then scoop out with a teaspoon. Add to salad bowl.
3. Crumble the dried onions and tomatoes into the salad bowl.
4. In a small bowl, blend together the nonfat mayonnaise and the apple cider vinegar. Pour over the salad.
5. Salt and pepper to taste.

Reviews

[Chef #704836]

The cider vinegar overwhelmed the flavor of the avocados. Will not try this again.