Wednesday, January 5, 2011
I'm shockingly still on my veggie kick. It's been 3 whole days! Zucchini on Monday, French Fries on Tuesday (that counts, right?), and Cauliflower on Wednesday. (No, it's not a resolution. Maybe a revolution?) I've found some great veg recipes in The NY Times in the last couple of weeks and I'm totally psyched to have found this salad recipe since I can't ever think of anything to do with cauliflower. This salad is super delicious and filling, not necessarily your typical salad description. Just wait until tomorrow when I combine jicama, parsnips, and celeriac! Or not.
Roasted Cauliflower Salad
(Adapted from The New York Times)
1 head cauliflower, cut into bite-size florets
5 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly grated black pepper
2/3 cup walnuts
1 tablespoon sherry vinegar
5 ounces baby arugula, spinach, or watercress
1/4 pound Gruyere, Manchego or Sharp Cheddar, diced or grated (about 1 cup)
1. Heat the oven to 425˚F. In a large bowl, toss together the cauliflower, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread the cauliflower on a baking sheet in a single layer. Roast, tossing occasionally, until tender and dark golden, 20 minutes. Add the walnuts to the cauliflower and roast together 5 minutes more. Let cool for 10 minutes.
2. In a small bowl, whisk together the vinegar with the remaining salt and pepper, and then whisk in the remaining oil.
3. In a salad bowl, toss the greens, cheese, nuts, and warm cauliflower. Pour the vinaigrette over the salad and toss until well combined. Serves 4.