Cauliflower Salad with Mango Gazpacho Dressing
Serves: 4
Mango combined with tomato is like a summer gazpacho served on top of a salad! Or separate them and have the gazpacho as a soup and the salad as a side. Two, Two, Two meals in one! To learn how to make the gazpacho by heart, just remember you’ll use the same amount, in ounces of tomato and mango. This way you can increase or decrease the amount you make.
Mango combined with tomato is like a summer gazpacho served on top of a salad! Or separate them and have the gazpacho as a soup and the salad as a side. Two, Two, Two meals in one! To learn how to make the gazpacho by heart, just remember you’ll use the same amount, in ounces of tomato and mango. This way you can increase or decrease the amount you make.
Ingredients
- 1 small head cauliflower, leaves removed and separated into buds
- 1 head romaine lettuce, chopped
- 1/2 large bunch, cilantro (or more to taste) leaves only, roughly chopped
Directions
Place half of the diced tomatoes and half of the diced mango into the bowl of a food processor. Add bell pepper, lime juice, and garlic. Blend until smooth. Add black pepper to taste, and adjust seasonings, if needed, adding more lime juice, garlic, etc. Reserve.
- Rice the cauliflower by placing the separated buds into the bowl of a food processor and pulse until the cauliflower looks like rice. Place in a large serving bowl.
- Add the chopped romaine and the other half of the diced tomato and mango to the bowl, along with the chopped cilantro.
- Toss with the dressing until well combined, and serve.
