Pear and Cauliflower Bulgur Salad

This vibrant and wholesome salad combines nutty bulgur with roasted cauliflower florets, sweet pear cubes, and fresh baby spinach. The cauliflower is pan-fried in TASTEOLOGY Garlic Olive Oil and finished with Seafood Rub for extra flavor. A zesty dressing made from soy sauce, TASTEOLOGY Lemon Olive Oil, mustard, Pomegranate Oyster Dressing, and Gourmet Pepper ties everything together. Topped with shaved Grana Padano and a final drizzle of lemon olive oil, this dish is both refreshing and satisfying.

Ingredients

• ½ cauliflower
• ½ teaspoon TASTEOLOGY Pink Rock Salt
• 2 tablespoons TASTEOLOGY Garlic Olive Oil
• 1 teaspoon TASTEOLOGY Seafood Rub
• 3 tablespoons TASTEOLOGY Lemon Olive Oil
• 3 drops TASTEOLOGY Pomegranate Oyster Dressing
• 200g bulgur
• 1 pear, cut into cubes
• 200g baby spinach
• 4 tablespoons Grana Padano, shaved
• 5 tablespoons soy sauce
• TASTEOLOGY Gourmet Pepper
• 2 teaspoons mustard

Instructions

1. Put bulgur in a bowl, mix in TASTEOLOGY Himalayan Pink Rock Salt, and cover with boiling water (about 5mm above the bulgur surface). Cover the bowl with a lid and let sit for 10 minutes.
2. Meanwhile, wash the cauliflower, cut it into florets, and fry in TASTEOLOGY Garlic Olive Oil for about 10 minutes. Just before it’s fully cooked, season with TASTEOLOGY Seafood Rub.
3. Make the dressing by mixing soy sauce, TASTEOLOGY Lemon Olive Oil, mustard, TASTEOLOGY Pomegranate Oyster Dressing, and some TASTEOLOGY Gourmet Pepper.
4. Fluff the bulgur with a fork, then add roasted cauliflower, diced pear, and baby spinach leaves.
5. Toss the salad, add the dressing, and toss again.
6. Divide the salad onto two plates, drizzle with a bit more TASTEOLOGY Lemon Olive Oil, and sprinkle with shaved Grana Padano.
7. Enjoy!