I used half a head of cauliflower in the soup I was making this Sunday. I decided that I would make a side dish with the rest, but it was not quite enough to feed five people. I also had some green beans, left over from earlier in the week, but also not enough for a separate dish. Finally, the strawberries I bought on Saturday needed to be used up, because they were quickly starting to go bad. Of such happen stance, a new dish is created.
Karl’s Strawberry Vinaigrette Cauliflower and Green Beans
½ head of cauliflower
6 oz. French green beans
12 oz. fresh strawberries
½ cup white balsamic vinegar
1 Tbs. Karl’s Orange Infused Sugar
¼ tsp. black pepper, fresh cracked
Pinch sea salt
1. Steam green beans for 5 minutes and rinse in cold water.
Tip: You want the beans to be just tender crisp, not over cooked.
2. Break the cauliflower into small florets and steam for 5 minutes. Rinse in cold water.
3. Rinse and slice the strawberries and put them into a medium mixing bowl.
4. Add the vinegar, sugar, pepper, and salt to the bowl and mix gently to combine and coat the strawberries.
5. Lay the green beans in a flat bunch in a sealable plastic container.
6. Lay the cauliflower in a flat bunch on top of the green beans.
7. Pour the strawberry vinaigrette over the beans and seal the lid.
8. Gently shake the container to distribute the vinaigrette over the fruit and vegetables.
9. Refrigerate for at least one hour, shaking the container about every 20 minutes.
Tip: Dish is better the longer you have to let it marinade. Miriam marinates her strawberries for a week before serving them.
10. Put the vegetables and fruit in a medium bowl and toss to mix.
11. Transfer to a serving dish and spoon some of the vinaigrette over them.