Cauliflower Salad with Mango Gazpacho Dressing


butterfly Serves: 4

Written By Eydie Desser

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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

For the Mango Gazpacho Dressing:
1-½ pounds sweet, ripe red and/or yellow tomatoes (about 4- 8), cored and diced into ¼” pieces, divided 1-½ pounds mango about one large, seeded, peeled and diced into ¼-inch pieces, divided 1 lime, juiced, or more to taste 1 red bell pepper, stemmed and seeded, roughly chopped 1 clove garlic, peeled and chopped freshly ground black pepper or red pepper flakes to taste  
For the Cauliflower Salad
  • 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

Make the Dressing:

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.

 

Make the Salad:
  1. 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.
  2. Add the chopped romaine and the other half of the diced tomato and mango to the bowl, along with the chopped cilantro.
  3. Toss with the dressing until well combined, and serve.

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