For most of my life I have shunned cauliflower. Cauliflower was always the one I picked out in the standard “mixed vegetable” assortment. Carrots and broccoli, always won. Not sure why I stared discriminating against cauliflower, maybe it was because as far as vegetables are concerned, white cauliflower is pretty boring looking… yes, I admit it, I judge my fruit and vegetables by how they look, how vibrant their color is. But for the past year, I have been loving cauliflower. Once I learned all the tasty things you can make with cauliflower, like soup or mashed cauliflower, I was sold. Then I discovered that cauliflower comes in 4 colors, yes FOUR… At that moment, cauliflower stole my heart forever!
Now four-color cauliflower is not the easiest to find, but when you do come across it, scope it up quick! Not only are pigmented plants beautiful, but they actually have added nutritional value, having both antioxidants and anti-cancer fighting agents . Orange cauliflower contains high levels of beta-carotene and purple contains anthocyanin, similar to cabbage.
So what did I do when I came across some at the Grand Central Food Market? I picked up two packs and made a salad, inspired by a delicious farmers market salad I recently had at Andaz, in Manhattan.
Keep reading for the recipe…
Ingredients: serves 2
- 4 cups of assorted cauliflower
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons salt
- 2 teaspoons dill
- 1 cup lima beans
- 1/2 chopped scallions
- 1 cup feta cheese
- fresh dill to garnish
- Slice cauliflower and place in bowl. Toss with olive oil, salt, and dill. Refrigerate for 30 mins.
- Toss in lima beans and scallions.
- Top with crumbled feta cheese and fresh dill. Enjoy!