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Parve
Easy
6 Servings
Allergens 
No Allergens specified
15 Minutes
Diets
Whether preparing this salad last minute or in advance, it is always a light and healthy addition to any barbecue. The dressing is so fabulous you’ll want to double and keep some in your refrigerator. It works great over any lettuce salad. Trust me, this one’s a keeper.
1 24-ounce (680-gram) bag Beleaves Frozen Cauliflower Florets, defrosted
1 small red onion, cut in slivers
1 red pepper, diced
1 cup sugar snap peas, sliced in thirds
1/2 cup Gefen Canola Oil
1/4 cup Gefen Honey
1/4 cup Tonnelli Apple Cider Vinegar
2 tablespoons lime juice
1/2 small onion, diced
1/2 teaspoon dry mustard
1/2 teaspoon salt
Place all dressing ingredients in a food processor or a deep cup with an immersion blender. Blend until smooth.
Place cauliflower in a strainer and run cold water over florets and allow to sit until completely defrosted. (This step is important or the cauliflower will give off water as it defrosts and detract from the fabulous dressing.) Shake strainer to release any water. Pat the cauliflower florets dry.
Transfer to a salad bowl (or a container if preparing in advance). Add onion, red pepper, and sugar snap peas. Pour two-thirds of a cup of the dressing over salad. Toss and enjoy.
Photography: Daniel Lailah. Food Styling: Amit Farber.
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