The Recipes

Wheatberry and Cauliflower Salad

I've been trying to do some very healthy eating this summer, even starting to eat breakfast!  Yes, I know it's best to get your metabolism going early in the morning, but for the longest time, I've been horrible about not eating anything until lunchtime.  I've been doing pretty good - making really annoyingly healthy juices that I sip on in the morning and munching on some Greek yogurt throughout the morning.

In this vein of trying to eat lots of "superfoods" and things that have great effects on my body, I made this salad for dinner tonight.  I mean, I'll probably end up eating some soup or something in an hour, too, but this is a good start.



Wheatberry and Cauliflower Salad


- 1/4 c. wheatberries

- 3/4 c. vegetable stock

- 1 T. capers, roughly chopped

- 3 T. raisins

- 1/2 c. cauliflower florets

- 3 T. chopped roasted red pepper

- 1 tangerine, zested and juiced

- 1 tsp. honey

- 1 tsp. red wine vinegar

- 1 tsp. grated jalapeno

- 1 c. greens, rinsed

- 2 T. olive oil

- salt

- pepper

Preheat the oven to 350 degrees.

Spread the cauliflower on a baking sheet.  Drizzle with olive oil and season with salt and pepper.  Roast in the oven for 30-40 minutes; until tender and light brown.  Set aside.

While the cauliflower cooks, bring the stock and wheatberries to a boil.  Reduce to a simmer, cover, and cook until tender; generally 30 minutes.

If you are roasting the pepper, turn the oven up to broil and put the pepper in the oven under the broiler with the door slightly ajar.  As each side chars, turn the pepper.  Place it in a bowl and cover it with plastic wrap.  Let it cool enough to handle before removing the outer skin, stem, and seeds.

Whisk together the tangerine juice, zest, honey, vinegar, and jalapeno.  Slowly whisk in the olive oil and season with salt and pepper.  Combine the cauliflower, red pepper, capers, raisins, and wheatberries.  Toss the mixture in the dressing.  Plate the greens and top with the cauliflower mixture.