Cauliflower and Brussels Sprouts Salad

My garden produced a big beautiful head of cauliflower and what is a girl to do with it to make it tasty?  You may have noticed that many of my recipes lately are based on what is growing in my garden right now (like this one and this one).  There are so many benefits to growing your own food.  You can grow healthy, flavorful, and nutritious organic produce at a fraction of the cost of store bought.  Luckily growing right next to the cauliflower was some beautiful Brussels sprouts so I knew it was a good match.  Nature knows what it’s doing!

 You all know that I love my leafy green vegetables and having spinach, mixed greens, kale, or romaine in a smoothie or salad everyday is my thing.  But sometime it is good to have something different.  The key to never getting bored eating vegetables is to switch things up and add as much flavor and texture as possible.  Umami I believe it is called.  Umami, a savory taste, is one the five basic tastes from the Japanese word that can be translated as “pleasant savory taste.”

How to Serve|

♦ As a main entrée, adding more fat and protein to make it a complete meal.  Add organic meat, tempeh, bean, lentils, hemp seeds, avocado or extra nuts.

♦ Wrap in collard leaves, Swiss chard leaves, rice paper, or nori sheets and dip in extra lemon vinaigrette.

♦ As a side dish warm, room temperature, or cold.

♦ As an appetizer with pita bread