Roasted Cauliflower Salad 🥗

Name: Roasted Cauliflower Salad 🥗
Total time: 900 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1/4 head cauliflower; 1/3 package shimeji mushrooms; 1 small package oyster mushrooms; 1 little chopped cilantro; 1 tablespoon tea seed oil; 1 teaspoon minced garlic; 2 tablespoons balsamic vinegar; 2 teaspoons sugar; 1 teaspoon salt; 1 tablespoon tea seed oil

少爺的餐桌日記 @you_me0526

Cauliflower is so cheap lately!! If not now, then when to eat it? Using tea seed oil, known as the olive oil of the East, it blends perfectly, nutritious and delicious! I instantly feel so healthy 😆 Plus, the mushrooms give the illusion of eating meat, so it's not at all unsatisfying 🤣🤣 It's delicious hot, and still tasty when cold‼️ Try it when you have a chance!!

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Ingredients

15 minutes

Serves 2 servings

1/4 headcauliflower
1/3 packageshimeji mushrooms
1small package oyster mushrooms
1little chopped cilantro
1 tablespoontea seed oil
Garlic vinaigrette
1 teaspoonminced garlic
2 tablespoonsbalsamic vinegar
2 teaspoonssugar
1 teaspoonsalt
1 tablespoontea seed oil

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Steps

15 minutes

1

Mix all the ingredients for the garlic vinaigrette together until well combined.
2

In a dry pan (without oil), dry-fry the mushrooms until they release water and you can smell their aroma, then remove from the pan.
3

In the same pan, add the cauliflower and pour in the tea seed oil (the amount not used for the dressing), roast until browned, then remove.
4

Sprinkle a little chopped cilantro over the mushrooms and cauliflower, mix together and plate. Drizzle with the garlic vinaigrette just before serving 😋