Recipe: roasted cauliflower salad
Happy Year of the Snake, everyone! Gong xi fa tsai! I hope you had a good weekend, if not a festive one. Up until dinner Saturday night, it was non-stop cooking and cleaning over here. Even Kaweah got her nails trimmed and filed, ears cleaned, and coat brushed. Boy, was she happy when her “spa day” was over as she kept trying to slink away. It snowed on and off all weekend. It was nothing like what the East Coast got (color me a little jeals), but enough to paint our world white. Once Jeremy and I sat down to dinner and all of the special foods for the New Year’s Eve feast, we could finally relax. Sunday is merely a continuation of the feast, but thankfully, we don’t celebrate for the full two weeks. Two days are plenty for me! I’m ready for quick and simple fare again.
I have every intention of revisiting a wonderful recipe that my friend, Denise, served at a gathering she hosted last month. I had three helpings. It was a roasted cauliflower salad. Per my request, she emailed me the recipe (which she modified from Whole Living’s January 2013 issue) and I immediately made it and proceeded to consume most of it.
cauliflower, parsley, oranges, kalamata olives, white wine vinegar, salt, pepper, olive oil
Cauliflower and I go way back. Waaaay back. I grew up loving vegetables because my family prepared them well. Cauliflower and broccoli were two of my favorites because they looked like trees. They’re beautiful as well as earthy with a hint of bitter. When roasted, cauliflower takes on a delightful nuttiness that I can’t get enough of.
cut the head into 1/2-inch thick slices
arrange on a baking sheet and brush with olive oil
season with salt and pepper
**Jump for more butter**