I’ve come to the conclusion that my kitchen appliances don’t like me.
In my green smoothie bowl post, I mentioned the wonky fridge. But there’s only so much wonky-ness you can take. One minute, stuff in the freezer is rock-hard and yogurt in the fridge is icy; the next minute we’re dumping out rotten, chunky milk and soupy ice cream.
Enough was enough. So we got a replacement, and all is well.
Sadly, though, the damage was already done. The super ripe bananas and peaches I had frozen—having undergone cycles of freezing and defrosting—were basically a mushy, unrecognizable mess, good for one thing . . .
Or so I thought. Then, another idea occurred to me: how about softening the sorry-looking lumps in the microwave and combining them into a creamy dressing for a fruit salad? With balsamic mixed in? (Balsamic vinegar being one of my most favorite vinegars ever.) While I’m at it, why don’t I dump in fresh cauliflower with my fruit because I have a lot of cauliflower, and I want some veggie benefits to go along with my healthy fruit?
Needless to say, I went with my idea. Here is the result.
Cauliflower Fruit Salad with Banana-Peach Balsamic Dressing
Recipe by C. Marie
I have something to confess.
Salads never get old to me. Ever. Spring, summer, fall, winter—whatever the season, I’m always in a salad mood.
I love making them a part of my breakfast or brunch routine. Fruit salads in particular are my weakness, and I throw them together whenever I can. So, several days ago, after an intense bout of exercise, I was raring to put this salad together.
Now it’s your turn. (Let me know how it turns out.)
What I gathered together:
½ an orange, peeled and sectioned from membrane
¼ cup berries (I used ¼ cup chopped strawberries)
¾ cup chopped cauliflower (I threw in the stalks with the florets)
Cauliflower note: I left my cauliflower raw, as I like the crunch of the cauliflower offsetting the tender berries and orange slices, but if you prefer to boil or steam your cauliflower for a few minutes, go right ahead.
1/8 really ripe banana, mashed
¼ really ripe peach, mashed
1 tablespoon balsamic vinegar
A dash or two of sea salt
A splash of oil
Nuts or seeds of your choice for sprinkling on finished dish (I used melon seeds I roasted previously)
How I threw it together:
In a bowl, combine orange slices, berries, and cauliflower florets and stalks. Set aside. Mash the banana and peach together until smooth; mix in the balsamic, sea salt, and oil.
Dressing note: I mashed my fruit on a plate with a fork, added the rest of the ingredients, and then stirred it up. Of course, you could throw all the dressing ingredients into a food processor, but me? You expect me to dig out the that thing, assemble it, plug it in, and then wash all the parts when all I want to do is stuff my face with food after working up a sweat?
Let’s continue, shall we?
Pour the dressing over the cauliflower and fruit. Toss well. Taste and adjust seasonings. Sprinkle with nuts or seeds of your choice.
As soon as I started munching on this fruit salad, I knew I had a keeper. Strawberries, orange, cauliflower, and toasty seeds wrapped in a sweet and tangy amalgamation of banana, peach, and balsamic vinegar swarmed my tongue. All too soon, the salad was gone, my appetite was satisfied . . .
And I was ready for some more.