Marinated Avocado Cauliflower Delight

Submitted by Chef #962323

"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."

 

• Ready In: 20mins
• Ingredients: 8
• Yields: 5-6 cups
• Serves: 6-8

ingredients

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

[Diane M.]

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