My mother came to visit us about three days after baby Sara was born, it was December and the coldest one since we moved here. Our outings were brief and usually involved shopping for food. Being a newborn, Sara slept a lot while my mom, between her jet lag and admiring her first grandchild didn’t. So, that meant a lot of cooking and baking for her.
About 12 hours after her arrival, my kitchen was working like a well oiled machine; my already filled to the brim commercial size freezer was somehow being filled with more food, not any food, my mom’s food.
Since we had lots of friends coming to visit and meet the new addition to our family, the food was greatly appreciated. She made everything from cakes to cookies to stews to salads. This cauliflower salad with cashew butter vinaigrette turned out to be one of our favourites; after tasting it, I started using nut and seed butters to make salad dressings. Nut butters perform amazingly well in salad dressings, all you need is some vinegar or lemon juice, salt and sometimes garlic or shallots.
- 1 large broccoli
- 2 tbsp sunflower seed butter
- 2 tbsp apple cider vinegar
- 1 garlic clove, grated
- Sea salt
- Toasted sunflower seeds
Wash and cut the broccoli into florets, steam until tender but still has a bite. Meanwhile make the dressing by mixing the sunflower seed butter, apple cider vinegar and grated garlic, once the mixture looks smooth, add about a tablespoon of water or oil to bring it to the desired consistency, season with salt.
While still warm, pour the dressing over the broccoli and toss well until the florets are coated with the dressing, sprinkle with sunflower seeds and serve at room temperature or cold.