Friday, June 27, 2014

Cauliflower and Tomato Salad @HuntsChef #GuestPost

I'd like to introduce Julie, today's guest blogger. Julie is a Midwestern gal from Chicago, IL who writes on behalf of Hunt’s. Like most of us, she is a lover of warm weather and outdoor Summer grilling. When not grilling, her favorite meals are homemade meatloaf and anything with a blue cheese topping! Please check out the Hunt’s website for great tomato recipes perfect for meals with family and friends.

Summer cookouts are the best.  I argue there is nothing better than lounging on the back porch with dinner on the grill, kids playing in the freshly-mowed yard, and neighbors stopping by to say hello.  My husband and I frequently invite friends over for cookouts, which means an abundance of steaks, grilled chicken, and bratwurst in our diets.  As much as all of those foods make me salivate, I always try to balance dense foods out with lighter side dishes.

A new favorite on our porch is Cauliflower and Tomato salad.  This vegetarian-friendly side dish option is light, but still retains a ton of flavor.  The lack of cream or meat makes it perfect for picnics or any occasion where your food may be sitting out for a while.  I can vouch that it pairs amazingly with grilled chicken and a glass of lemonade.

Cauliflower and Tomato Salad
Serves 6
2 cups fresh cauliflower florets
1 (15-oz) can chickpeas, drained & rinsed
1/4 cup thinly sliced red onion
3 tbsp canola oil
2 tbsp chopped fresh Italian (flat-leaf) parsley
1 tbsp cider vinegar (or to taste)
½ tsp garlic salt
pinch ground black pepper
  1. Drain tomatoes, reserving ¼ cup liquid. Discard remaining liquid.
  2. Combine drained tomatoes, cauliflower, beans and onion in large bowl.
  3. In second bowl, whisk together reserved liquid, oil, parsley, vinegar, garlic salt and pepper.
  4. Pour dressing mixture over vegetables; toss to coat.

Julie’s Notes
  • Other veggies are totally optional.  I’ve tossed in cucumbers and peppers before, which turned out great.
  • I’ve always wanted to try this out with a touch of garlic, but unfortunately my husband is not a fan.  If you’re feeling adventurous, toss your own spin on the dish and let us know how it worked out in the comments.

My Notes
  • If possible, cook your own chickpeas or buy no-salt-added canned versions
  • Use garlic powder to cut down the sodium, since the Hunt's Fire Roasted Diced Tomatoes are pre-salted.
  • Garlic lovers like myself can use Hunt's Diced Tomatoes Fire Roasted With Garlic
  • I would blanch the cauliflower for 2-3 minutes before making this so they both absorb the dressing and aren’t so texturally distinct (not to mention they’ll be plastic-fork stabbable!).
  • Add a touch of fresh dill for extra pep
  • Use a good quality extra-virgin olive oil for more flavour – especially if you add black olives too!

Amount per Serving
Calories 128
Total fat 8 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 434 mg
Carbohydrate 12 g
Dietary Fiber 4 g
Sugars 2 g
Protein 4 g
Vitamin A   3%
Vitamin C   33%
Calcium   4%
Iron   7% 

This is not a sponsored post, I do not receive any compensation in any way. 

No comments :

Post a Comment

Thanks for the feedback!