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Roasted Cauliflower, Toasted Pine Nuts, and Avocado Salad

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I have friends that could eat salads for every meal all week long. Not me. I enjoy salads, but I also get bored with lettuce and veggies quickly.

When we traveled to a wedding on Long Island in New York, all I could find to eat that was vegan and gluten-free were salads and plain grilled veggies. After four days of that, I wanted to rip someone’s head off.

When my husband and I make salads for lunch or dinner, we try to get creative to make them more exciting and better tasting. Often, we make our own dressing like the dijon mustard dressing on this salad, because they’re always better homemade. If you recreate this salad for yourself, you won’t feel deprived. It’s a good one.

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Salad Ingredients:

Small head of cauliflower

2 tablespoons of extra virgin olive oil

salt and pepper for seasoning cauliflower

1/2 avocado for each person

1/4 cup of pine nuts for each person

1/4 cup of chopped yellow peppers for each person

1 cup of mixed greens for each person

Dressing Ingredients {Makes enough for four. I suggest making more than you need, because it’ll keep in the fridge for a week if you don’t use it all.}

1/3 cup extra virgin olive oil

1/3 rice vinegar

1 tablespoon worcestershire sauce

2 tablespoons dijon mustard

salt and pepper for seasoning

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Directions for Salad:

1. Preheat the oven to 425 degrees.

2. Break/cut up the cauliflower into bite size pieces, and place them on a baking sheet in a single layer.

3. Drizzle the cauliflower with olive oil and season with salt and pepper. Bake for 15 minutes, flip the cauliflower around, and bake for another 15 minutes until golden brown. {Some pieces will look burnt, but they should. It gives them a sweet taste. Trust us on this one!}

4. Heat a small skillet on medium-low heat. Add the pine nuts and toast for about 5 minutes, tossing them frequently. You’ll know when they’re done, because you’ll start to smell the oils releasing and they’ll brown a little. You don’t want to burn them!

5. Make the dressing {directions below}.

6. When the cauliflower has a few minutes left, slice the avocado.

7. Place a cup of mixed greens on each plate and top with cauliflower, pine nuts, pepper pieces and avocado. Drizzle dressing on top and enjoy.

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Directions for Dijon Mustard Dressing:

1. Add all of the ingredients to a blender and blend.

2. Taste and season with salt and pepper.

3. Set aside and allow flavors to meld.

{The dressing should be acidic, because the ingredients in this salad are very rich. Having a light, acidic mustard dressing pairs really well with the richness of the salad.

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