For the salad:
- 1 Cauliflower - cut into medium sizes florets, roasted or boiled.
- 1 Red onion - finely diced
- 2/3 cup dried cranberries (or raisins)
- A few handfuls of chopped herbs from your box; parsley, coriander, mint.
- S&P
For the balsamic vinaigrette (this one you can make it days ahead)
- 2 tablespoons honey or brown sugar
- 1 tablespoon wholegrain mustard (can use Dijon too)
- 1/3 cup balsamic vinegar
- 2/3 cup olive oil, or any oil in your pantry
- S&P
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- Cut your cauliflower in bite size florets. We recommend to roast it, with oil, salt & pepper, but we understand your oven might be full with other goodness at the moment! So you can always boil it 'al dente'. Careful not to overcook it. You can roast/boil it the day before and store in the fridge when you are ready to assemble.
- In a bowl, add the cooked cauliflower florets, finely diced red onion, cranberries, and chopped herbs. Season with salt & pepper.
- Add some of your balsamic vinaigrette and toss. Check taste for seasoning. Maybe it needs more vinaigrette.
- Plate in a salad dish and enjoy!
