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12
sensational salads yields 10 servings yields 6–8 servings for 1 week. before serving. Once refrigerated, the salad will keep fresh the vegetables. and set it on top of the plate. Let stand for at least 1 hour. Drain presses down hard on the salad. Fill a heavy pot with water extract the juices while mixing. radishes, and salt. Mix the vegetables by hand and squeeze to Pepper Dressing (p. 171). In a large bowl, combine all the ingredients. Serve with Lemon- 3. Drizzle

yields 8 servings
CORN PASTA SALAD
Cauliflower WITH YOGURT DRESSING

Corn pasta is a type of pasta that’s gluten-free: instead of wheat,
it’s made out of ground corn. It’s a good alternative for those
who are gluten sensitive or intolerant, but it’s also a good
alternative for its interesting texture and flavor.
Ways 4 cups water

½ teaspoon salt
8 ounces corn pasta (see recipe note)
½ cup chopped celery
4 tablespoons chopped onion or sliced scallions
3 cups or more of any of the following:
Carrots, sliced
Red cabbage, chopped
Green peas
Kirby cucumbers, unpeeled and sliced
Red and green bell peppers, cut into 2-inch strips
Broccoli or radish sprouts
Sour pickles, sliced

Cauliflower has a high-fiber and YOGURT DRESSING
mineral content. It’s also high in 1 cup plain yogurt
biotin, a B vitamin that plays an ½ cup mayonnaise RECIPE NOTE The corn
important role in the body’s fat 1 teaspoon dried parsley or dill pasta can be substituted for
production. Studies in Norway ½ teaspoon paprika rice pasta. Just cook according
indicate that the cauliflower may ½ teaspoon garlic powder to package directions.
give better protection against ½ teaspoon mustard
cancer of the colon than its Dash of ground black pepper
cousins, broccoli and cabbage.
When cooked, it has a creamy 1. In a 2-quart pot, bring the water and salt to a boil. Add the pasta and cook for 1 minute. Let stand for 5 minutes.
texture mimicking mashed Drain and rinse with cold water immediately.
potatoes. 2. In a large bowl, combine the celery, onion or scallions, and 3 cups of the vegetables. Add the pasta.
3. Combine the dressing ingredients and pour the dressing over the salad. Toss gently to coat. Chill for 3 hours before
serving.

Cauliflower “Couscous” with Pomegranate and Arugula
124 HEALTHY EVER AFTER grinder at hand. black pepper if you don’t have peppercorns or a pepper corns in a pepper grinder. You can substitute with ground For the unique kick that black pepper gives, grind pepper- adding the remaining ingredients. briefly in a minimal amount of water. Drain and chill before steam it for about 6 minutes after grating it, or simmer RECIPE NOTE If you prefer your cauliflower cooked, pepper. Serve immediately.

125

yields 10 servings

unpeeled and quartered

yields 2 servings