Cauliflower, Carrot, and Olive Salad

Here’s an easy salad  of lightly cooked cauliflower and raw carrots, with lots of extra flavor from parsley, olives, and sunflower seeds. I like to make this as part of a meal of cool dishes in the summer, either with a cold soup, or with two additional interesting salads. Adapted from Vegan Express by Nava Atlas.

Serves: 4 to 6

• 1 small head cauliflower, cut into bite-sized florets
• 1 cup baby carrots, halved lengthwise if thin, quartered lengthwise if thick
• 1/2 cup pitted black olives, preferably oil-cured
• 1/4 cup minced fresh parsley or cilantro, or more, to taste
• 2 scallions, thinly sliced
• 1/4 cup vinaigrette, homemade or store-bought, or as needed to moisten
• Salt and freshly ground pepper to taste
• 2 to 3 tablespoons toasted sunflower seeds

Place the cauliflower in a skillet with a small amount of water. Cover and steam for 3 to 4 minutes, just until tender-crisp.

Transfer the cauliflower to a colander and refresh under cool water. Drain well. Combine the cauliflower with the remaining ingredients. Toss well. Serve at once, or cover and refrigerate until needed.

• Explore more of VegKitchen’s super savory salads.
• Here are more recipes for cauliflower and broccoli.