Mediterranean Cauliflower SaladOn January 11, 2023 by Pam
The Mediterranean Diet is celebrated as both healthy and anti – inflammatory. This salad is bold in its flavours and both acidic and sweet. I use some of my Moroccan Lemons to add some zest to it. It is perfect paired with salmon or chicken and keeps in the fridge for at least 5 days – allowing it to become a great lunch for both at home or at work. It is also delicious at room temperature or slightly chilled.
You can find the recipe for the preserved lemons at: https://noroom4phonies.com/?s=lemons
The Mediterranean Diet…
-reduces your risk for heart disease
-reduces the risk of stroke for women
– prevents cognitive decline and Alzheimer’s Disease
– helps with weight loss and maintenance
– works to prevent Type 2 diabetes
– helps with rheumatoid arthritis
– helps prevent certain types of cancer
– some foods in the diet my reduce depression
The main way to stay healthy is to eat a wholesome diet. The main characteristics of a wholesome diet are that you can identify anything on your plate. The bottom line…know what you are eating!!
The Mediterranean Diet is also easy – lots of fresh vegetables, less meat and beautiful salads.
1 head of cauliflower, chopped into bite sized pieces
1 bulb of fennel, chopped into bite sized pieces
1 lb. of asparagus, chopped into bit sized pieces
3 quarters of a preserved lemon, chopped
2 cloves of garlic, sliced
2 tablespoons of olive oil
salt and pepper
Preheat oven to 425 F. Mix the cauliflower, fennel and asparagus with 2 tablespoons of olive oil. Spread on a baking sheet – sprinkle preserved lemon and garlic on top. Grind on fresh salt and pepper. Bake in 20 minute windows, stirring after each 20 minute bake, until vegetables are caramelized. Let cool slightly and put in a large bowl.
Add 1 cup of chopped dates, 1/4 cup of capers, 1/2 cup of parsley, 3 oz of crumbled feta cheese, 1/2 cup of black olives,
Mix together the juice from one lemon (or 2 tablespoons of juice from preserved lemons), 1 tablespoon of honey, 2 tablespoons of olive oil and the zest from one orange. Pour over salad and stir.