Cauliflower crunch Salad
- 1 Head of Cauliflower
- 2 Shallots
- 1 Endive
- 3 Cups Baby Kale
- 8 oz of Marinated Artichoke Hearts (the ones in oil have a more smokey taste)
- 2 Tablespoons of EVOO
- 2 Tablespoons Red Wine Vinegar
- Salt + Pepper to taste
Cook Time: 45 min
Break up cauliflower head into small bite size florets.
Cut 2 shallots into slices.
Heat a cast iron skillet with EVOO and add cauliflower and shallots until warmed through and softened slightly, about 5-7 minutes
While cauliflower - shallot mixture is cooking, prep the salad. Add washed baby kale to a bowl. Thinly slice one endive and roughly chop artichoke hearts, add to bowl
Mix in red vine vinegar, evoo, salt, and pepper to salad mixture. Then Add in sautéed cauliflower and shallots
Toss all ingredients and serve warm!