BBQ Cauliflower and Corn Salad With Smoky Ranch Dressing (Serves 4)

Ingredients

1 1/2 TBSP coconut oil
1/2 head cauliflower, cone #3
2 C corn kernels, fresh (2 ears) or frozen (thawed)
1/2 C BBQ sauce, divided
1 can black beans, rinsed and drained
3 C shredded green cabbage cone #4 (about ¼ medium cabbage)
2 medium carrots, shredded cone #2 (2 cups)
1/3 C chopped red onions
1 cup cilantro leaves
tortilla chips, optional

Directions

Preheat EOS to 400 degrees. Add oil followed by cauliflower florets. Season with salt and pepper. Cook until tender, stirring frequently 7-10 minutes. Add corn. Add about ¼ cup water. Sautee for an additional 2-3 minutes. Stir in 1/4 cup of the BBQ sauce. Place beans in a small bowl with remaining BBQ sauce. Assemble remaining ingredients together and toss with smoky ranch dressing.

Smokey Ranch Dressing (non-dairy)

Ingredients

1 C water
Heaping 3/4 C cashews, soak for 2-3 hours and drain
1/3 cup veganaise
3 cloves garlic
2 tsp raw apple cider vinegar
1 tsp onion powder
heaping 11/2 tsp smoked paprika
juice of 1 lime, plus more to taste
1 medium garlic clove
maple syrup to taste
sea salt and freshly ground pepper

Directions – In a high-speed blender, combine all ingredients. Adjust seasoning with more salt, pepper, lime, maple syrup as needed. Makes 11/2 C.

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