Submitted by: Isabel De Los Rios
Prep Time: 15 Minutes
Cook Time: 7 Minutes
Servings: 8
Another way to prepare cauliflower!
1 tsp. honey, raw
1 tsp. black pepper
fresh parsley to taste
2 lrg. cauliflower
2 1/2 c. green beans
2 tbsp. sea salt
1/4 c. fresh chives
3 tbsp. fresh dill weed
3 tbsp. dijon mustard
3 tbsp. apple cider vinegar
1/2 c. extra virgin olive oil
1 shallots
Combine all ingredients except cauliflower and beans in a large bowl (this is the dressing).
Wash cauliflower well and cut into 1/2-inch pieces. Cover with water by several inches in a large pot, and add salt. Bring to a boil, then reduce heat to medium-low and simmer until the cauliflower are tender without being mushy.
Do not turn heat off, but transfer cauliflower into a colander immediately, and rinse with cold water several times. Allow to cool just until they are warm but can be comfortably handled.
Turn the heat up under the pot of water and add green beans (trimmed and cut into thirds). Cook uncovered for just a few minutes, until green beans are tender but still crisp and bright. Remove from water and drain. If you want to retain the brightness of their color, submerge them immediately in ice water until cooled.
Add beans and cauliflower to the large bowl that contains dressing. Toss very gently to combine, stirring from the bottom to coat cauliflower and beans with the dressing.
Allow to sit for 20 minutes before serving.
Garnish with additional chopped herbs if desired. Serve while still warm, or at room temperature.
*About 1 cup of this salad is equal to 1 carb serving.
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