Cauliflower “Cous Cous” with Market Vegetables and Argan Oil Vinaigrette recipes
Ingredients
- 1 head cauliflower
- ¼ cup chopped mint
- 1 tablespoon chopped parsley
- 1 lemon, cut in half
- 3 tablespoons extra virgin olive
- oil
- 1 tablespoon Dijon mustard
- 4 tablespoons Champagne
- vinegar
- 6 tablespoons argon oil
- 4-6 tablespoons canola oil
- ½ cup baby arugula
- ½ cup pea tendrils
- fine sea salt
- ground black pepper
Instructions
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