Pickled Vegetables Salad
Makes 4 servings
Cauliflower Ingredients:
1/2 cup vinegar, white wine or other
3 cups water
1 bay leaf
2 sprigs fresh oregano
2 teaspoons salt
2 pounds cauliflower
1 cup chopped seitan (optional)
Bean Salad Ingredients:
1 1/2 cups sliced celery
1 (16-ounce) jar roasted red peppers, drained and sliced
1 cup green olives, chopped
1/4 cups olive oil or unsweetened plain nondairy yogurt
2 cups cooked or 1 (15-ounce) can cannellini beans, rinsed and drained
1 1/2 cups vegetable broth
1 cup quinoa, rinsed well
2 heads Romaine lettuce, chopped
1. For the cauliflower: Combine the vinegar, water, bay leaf, sprigs of oregano, and salt in a medium pot. Bring to boil. Break the cauliflower into florets. Add to the pot. Cook, covered, low
until crisp-tender, about 8 minutes. Remove 1/4 cup of brine to cool and set aside. Drain the cauliflower. Add the cauliflower to a baking sheet. Add the chopped saiten. Broil until golden, about 10 minutes. Spray with oil, if desired. Remove and discard the bay leaf and oregano stalks.
2. For the bean salad: Add the celery to a medium bowl. Add the red peppers, the olives, the olive oil or yogurt, the reserved brine and the beans. Mix and season with salt and pepper. Set aside.
3. For the quinoa: Bring the broth to a boil in a medium saucepan. Add the quinoa, cover, reduce to simmer and cook 15 minutes. Remove from heat and set aside (still covered) for 10 minutes.
4. Serve the salad: place romaine lettuce in a bowl, top with quinoa, top with bean salad and finally with the roasted cauliflower.
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