Garden Abundance Spurs Creativity

by Christine Sine
Cauliflower and bean salad

Cauliflower and bean salad

Last week I harvested my largest ever cauliflower from the garden – almost 5 pounds of it plus another rather large companion.  Add an abundance of beans, squash and broccoli plus some wonderfully sweet Walla Walla onions and I realized I needed to get creative so I came up with this garden salad.  Everyone loved it so much that I have made it 3 times in the last week & plan to make another large salad for Celtic retreat.  Quantities are approximate.  Experiment & see what combination you like best.

Cauliflower & Bean Summer Vegetable Salad


Recipe By: Christine Sine


2 pound cauliflower florets

1 pound broccoli florets

1 pound breans, green, cut in 2 inch pieces

1 medium onion, sweet, diced

1 medium red bell (capsicum) peppers, halved and seeds removed

1 medium squash, patty pan, cut in rounds

1/2  cup tomatoes, dried, soaked in hot water to rehydrate

1/2  cup sprouted seeds

1/2 cup olive oil

1/4 cup balsamic vinegar

1/2 teaspoon oregano, dried

1/2 teaspoon basil, dried

1/2 teaspoon thyme


1. Steam cauliflower and beans separately for 3 minutes each until cooked but still crunchy, Cool

2. Steam broccoli florets for 2 minutes until cooked, cool

3. Drain water from rehydrated tomatoes

4. Place pepper under broiler with skin towards flame.  Cook until skin is black.  Cool in a paper bag.  Remove skin and cut into inch long strips

5. Mix all vegetables together

6. For dressing mix 1/4 cup olive oil with 1/8 cup balsamic vinegar.  Add 1 clove finely diced garlic or 1/4 teaspoon powdered garlic.  Add 1/4 teaspoon salt and 1/2 teaspoon each dried basil, oregano and thyme or 1 tablespoon each fresh basil, oregano and thyme.  Shake in a jar and add to salad.  Mix thoroughly before serving.

7. Top with sprouted seeds


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