Cauliflower & Brussels Sprouts Salad

Ingredients:

• 2 -3 cups sliced Brussels sprouts about 1/2-1lb
• 2-3 cups cauliflower florets – half of a head of cauliflower
• 2 garlic cloves crushed
• 1/2 cup pitted olives
• 2-3 bunches of romaine lettuce cut into chunks
• Dried cranberries or dried cherries (optional)
• A few pitted dates cut into long strips (optional)
• Parmesan shavings (optional)
• Salt and pepper
• honey vinaigrette.

Directions:

• Toss cauliflower and Brussels sprouts with 2 tbsp olive oil, garlic, salt and pepper. Roast in a 375-degree oven for 30 minutes until the veggies are charred and slightly cooked.  Set aside.

• In a large salad bowl toss cauliflower and Brussels sprouts with olives, dates and cranberries.  Next top with lettuce and Parmesan cheese if using and set aside until ready to serve.

• Right before serving, toss salad with honey vinaigrette and serve salad immediately.

Happy Sunday Everyone!

I had to share these shots of a glorious October Sunday morning.