Maple Mustard Cauliflower & Avocado Salad

Sweet mustardy sticky skillet cauliflower florets, on a bed of crispy romaine, with the zing of red onion, pops of cherry tomatoes, and creamy avocado. I mean, I could just end the post right here and I’m pretty sure I’ve sold you on this salad already.

I love me a big old meal salad. My BBQ Chickpea Salad, Chipotle Black Bean Kale Salad, and Peanut Thai Salad are all faves, but I was vibing for something a little different. And that difference is my new Maple Mustard Cauliflower & Avocado Salad. Oooee! So much yum.

I think cauliflower is quickly becoming one of my favourite vegetables. You can give it a crispy cornflake coating for Buffalo Cauliflower, quickly roast it, or even make a creamy sauce out of it, and sautéed in this maple mustard sauce… mouth explosion.

If you have different veggies on hand, this maple mustard cauliflower combo could really be paired with any veggies and be totally and utterly scrumptious. Or, if you just want all the cauliflower and none of the lettuce, it would make for a gorgeous side dish as well. Happy salading my friends!

To make Maple Mustard Cauliflower & Avocado Salad: Mix all of the dressing ingredients together in a small bowl or cup.

Add the cauliflower to a large bowl, and pour over half of the dressing (saving the remaining half of the dressing for later). Toss to coat all of the cauliflower.

Heat a large pan or skillet over medium-high heat, and add the cauliflower. Sauté turning the cauliflower every few minutes until the cauliflower is browned and tender all the way through, about 10 minutes.

Prepare the salad by dividing the romaine amoung two large salad bowls and topping them with the tomatoes, avocado slices, red onion, and the cooked cauliflower. Drizzle the remaining dressing over the salad to taste.

Maple Mustard Cauliflower & Avocado Salad

Sweet mustardy sticky skillet cauliflower florets, on a bed of crispy romaine, with the zing of red onion, pops of cherry tomatoes, and creamy avocado. 

For the dressing:

1/4 cup maple syrup
1/4 cup dijon mustard
2 tablespoons olive oil
1 clove garlic (, minced)
1/4 teaspoon salt

For the salad:

1/2 head cauliflower (, cut into florets)
2 romaine hearts (, chopped)
1 cup grape or cherry tomatoes (, halved)
1 avocado (, sliced)
¼ red onion (, thinly sliced)

Mix all of the dressing ingredients together in a small bowl.

Add the cauliflower to a large bowl, and pour over half of the dressing (saving the remaining half of the dressing for later). Toss to coat all of the cauliflower.

Heat a large pan or skillet over medium-high heat, and add the cauliflower. Sauté turning the cauliflower every few minutes until the cauliflower is browned and tender all the way through, about 10 minutes.

Prepare the salad by dividing the romaine amoung two large salad bowls and topping them with the tomatoes, avocado slices, red onion, and the cooked cauliflower. Drizzle the remaining dressing over the salad to taste.

Bon appetegan!

Sam.

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