October 29, 2012

Simple Cauliflower Salad



I'm not kidding when I say this is simple, but it's not for lack of trying. The first version had roasted peppers, olives and garlic, but all I could taste were peppers, olives and garlic. I like cauliflower and I want it to have a starring role. These flavors work well together - nothing overpowers - it's smooth and quiet, and bright and crunchy all at the same time. The eggs add a bit of richness, the nuts some toastiness, and the vinaigrette a little spark. If you have a special salt (i.e., flaked sea salt) it's worth using as a finishing touch.




Cauliflower Salad

Serves 2

1/2 small head cauliflower, whitest and tightest you can find
1/4 cup toasted Pepita or sunflower seeds
2 hard boiled eggs, diced

Lemon Vinaigrette
1/4 teaspoon dijon mustard
1 tablespoon lemon juice
3 tablespoons olive oil
1/8 teaspoon salt
Pinch freshly ground pepper 

Whisk mustard and lemon juice together, then add olive oil and beat until blended. Add salt and pepper and adjust to taste.

Shave off any blemishes (brown spots) on the cauliflower, cut off as much stem as possible (while keeping the cauliflower head intact), and slice as thinly as you can without cutting off the tips of your fingers. Trim any large stems from slices, put in a bowl, and pour on vinaigrette. Toss gently. Sprinkle with diced eggs, seeds and your special salt.


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