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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
Marinate the cauliflower to start. Slice and prepare the radish salad. Finally, make the Rhubarb Minted Peas. Serve warm, chilled or room temperature and store separately if taking for lunch on the go.
Cauliflower is made vibrant and almost floral with tangy mustard and coriander seeds. The longer it rests the more intense and delightful the flavors become. You can even mix in a few other favorite sliced vegetables such as carrots or radishes. If you do not have a mortar and pestle or whole mustard and coriander seeds available, simply use the ground version. It takes only a few minutes to put together, but requires a few hours at room temperature before it is ready to eat, which makes it especially nice for lunches on the go.
A light yogurt herb dressing is tossed with radishes until their sharp bite sighs into sweetness. Use the herbs you have available such as mint, basil, parsley or thyme.
Maple glazed rhubarb is tossed with mint & peas to create a tangy, yet slightly sweet, side dish. Fresh peas are ideal, but frozen peas can work in a pinch if necessary. Just be sure to use fresh mint.
