Caramelized Cauliflower & Herbed Sorghum Salad


Welcome back to our weekly Foodie Friday link up! I’m linking up with Farrah from Fairyburger, Esther from Chocolate Runner Girl and Jess from Hello to Fit.  Also, make sure you hop around to check out all the amazing recipes in this link up and feel free to add your recipes as well! 

HOORAY! It’s Friday, finally and almost HALLOWEEN! While I don’t have any new spooky snacks or recipes to share for today (you can check out my Eye Popping Avocado Deviled Eggs from last year here), I DO have something scary delicious that I whipped up and it’s the perfect warm salad for those chilly fall and winter days. 

Since our theme is cauliflower today, I chose to do something a little different than say the typical “steak” or vegan buffalo bites.  Not that there is anything wrong with those- they are both delicious but I was feeling fancy and such so a Caramelized Cauliflower & Herbed Sorghum Salad it is! 

Caramelized Cauliflower and Herbed Sorghum Salad Recipe {Gluten Free, Vegan, Winter Salad, Fall Salad, Vegetarian}

 

 

Other than the sorghum, which takes a little while to cook and can be done ahead of time, this schmancy salad can be whipped up rather quickly.  Between the cauliflower florets and chewy sorghum, it makes a fantastic and hearty lunch and even a great side dish for small dinner parties. 

Caramelized Cauliflower and Herbed Sorghum Salad Recipe {Gluten Free, Vegan, Winter Salad, Fall Salad, Vegetarian}

Caramelized Cauliflower and Herbed Sorghum Salad Recipe {Gluten Free, Vegan, Winter Salad, Fall Salad, Vegetarian}Caramelized Cauliflower and Herbed Sorghum Salad Recipe {Gluten Free, Vegan, Winter Salad, Fall Salad, Vegetarian}

Caramelized Cauliflower and Herbed Sorghum Salad Recipe {Gluten Free, Vegan, Winter Salad, Fall Salad, Vegetarian}

 

CARAMELIZED CAULIFLOWER & HERBED SORGHUM SALAD


RECIPE

Ingredients:

  • 1 cup sorghum, cooked according to package instructions
  • 2 tbsp olive oil
  • 1 small onion, sliced
  • 1 head cauliflower, cut into florets
  • Sea salt, to taste
  • 1 15 oz can butter beans, rinsed 
  • 1/2 cup flat leaf parsley
  • 2-3 tbsp fresh tarragon leaves
  • 1/8 cup pine nuts 
  • olive oil, to taste
  • lemon juice, to taste 
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Directions:

  1. Prepare sorghum according to package instructions (making sure to season with a little salt) and set aside. 
  2. Heat olive oil in a large skillet over medium heat.  Add onion and cook until no longer opaque. 
  3. Add in cauliflower and sautee until tender, seasoning with salt and pepper to taste.  Toss until lightly caramelized. 
  4. Transfer sorghum and cauliflower into a large bowl along with beans, parsley, tarragon, and pine nuts.  Toss together along with olive oil and fresh lemon juice, to taste. 
  5. Serve and enjoy! 

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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