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Categories:
cauliflower florets olive oil sweet corn sesame seeds honey ground turmeric salt parsley olive oil lemon juice garlic honey vinegar mustard soy sauce arugula green onions fresh oregano
Viewed: 29 - Published at: 8 months agoIngredients
- 1 1/2 cups cauliflower florets
- 1 teaspoon olive oil
- 1 cup sweet corn
- 1/4 cup sesame seeds
- 1 tablespoon honey
- 1 teaspoon ground turmeric
- salt and ground black pepper to taste
- 1 cup chopped fresh parsley
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 4 cloves garlic, minced
- 1 tablespoon honey
- 1 tablespoon vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon soy sauce (optional)
- 2 cups arugula, coarsely chopped
- 1 cup green onions, chopped
- 1 tablespoon chopped fresh oregano (optional)
Method
- Bring a saucepan filled with water to a boil. Add cauliflower, cover, and simmer until barely tender, 2 to 3 minutes. Drain.
- Heat 1 teaspoon olive oil in a large skillet over medium heat; cook and stir cauliflower and corn until cauliflower is tender and corn is heated through, about 5 minutes. Stir in sesame seeds, 1 tablespoon honey, turmeric, salt, and black pepper; transfer vegetables to a large bowl.
- Whisk parsley, 1/2 cup olive oil, lemon juice, garlic, 1 tablespoon honey, vinegar, Dijon mustard, and soy sauce in a bowl. Season with salt and pepper.
- Mix arugula and green onion into cauliflower mixture. Pour parsley dressing over vegetables and toss to combine. Sprinkle oregano over salad. Refrigerate until chilled 20 to 25 minutes.
