Vegetable dishes are generally filed according to the primary or main ingredient. This is not an exact science but in the case of some vegetable salads, we'll put a copy here if it has another main vegetable component other than basic salad ingredients. NOTE REGARDING PICKLES & FERMENTED: Pickled and fermented vegetables are filed here; pickled or fermented fruit, meat and seafood are filed in their respective categories. Additionally, all beans (including green and wax) are filed in the bean category.
1 head cauliflower about 8 cups
1 tablespoon olive oil
salt & pepper
1/2 cup radishes sliced
1/2 cup celery diced
1/2 cup sharp cheddar cheese shredded
2 green onions sliced
4 slices bacon cooked and crumbled Dressing:
1/2 cup mayonnaise
1/4 cup sour cream
3 tablespoons sweet relish
1 teaspoon mustard or dijon mustard
2 tablespoons apple cider vinegar
salt & pepper to taste
Preheat oven to 425°F. Toss cauliflower with olive oil, salt and pepper. Roast 15-20 minutes or until tender crisp. Set aside to cool completely. Whisk all dressing ingredients in a small bowl. Place cooled cauliflower in a large bowl along with remaining ingredients. Toss with dressing. Chill at least 2 hours before serving.
Peace At The Dinner Table - Good Food Has No Borders!
