Chris' Recipes

Bon Appetite!

Roasted Cauliflower Salad

Written By: Chris - Sep• 26•14

I recalling not loving Cauliflower as a kid.  I remember that it stunk!  That funk came from phytonutrients, which release odorous sulfur compounds when heated.  These odors become stronger with increased cooking time; so if you want to minimize odor, retain the crisp texture and reduce nutrient loss, cook the cauliflower for only a short time.  I’ve grown fond of roasting it lately and think this is a flavorful and delicious way to prepare it.  While cauliflower is not a well-studied cruciferous vegetable, (the mustard family of plants) from a health standpoint, you will find several dozen studies linking cauliflower-containing diets to cancer prevention.  Particularly with respect to bladder cancer, breast cancer, colon cancer, prostate cancer, and ovarian cancer.  It’s also good for you because it contains vitamins, minerals, and plant nutrients that may help neutralize damaging toxins.

This recipe was adapted from a recipe I saw when my friend Eileen sent me a link “13 recipies for fueling your overwhelming love of Cauliflower”.  I love the nutty flavor of fresh baby arugula and it’s hint of pepper and I had all of the ingredients on hand!  Dijon and lemon go into most of my vinaigrette’s and we use dried cranberries a lot.  Adding some Parmesan and toasted pine nuts add a meaty richness that just works with the cauliflower.

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Ingredients: 

Cauliflower
Fresh Arugula & Spinach
2 Tablespoons Lemon Juice, and some rind
1 Tablespoon Dijon mustard
1/3 Cup Extra Virgin Olive Oil, plus more for roasting cauliflower
Salt and Ground black pepper, to taste
1/3 Cup Dried Cranberries and Blueberries
1/4 Cup Pine Nuts, toasted
Parmesan cheese, shaved

Preheat your oven to 400 degrees and spread cauliflower florets out onto baking sheet.  Drizzle with olive oil and toss with salt and pepper. Roast in the oven for about 30 minutes, turning from time to time until browned and cooked through.  Remove from the oven and allow to cool somewhat.

Meanwhile, whisk together lemon juice, mustard, olive oil and season to taste with salt and pepper.  Evenly arrange the cooked cauliflower, berries, pine nuts and parmesan shavings on the greens top and drizzle with vinaigrette.  Because the cauliflower was slightly warm, it softened the cheese beautifully!

We enjoyed this salad along side of some baked shrimp that was paired with an amazing Sauvignon Blanc from Gamble Family Vinyards in Napa Valley.

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Enjoy!
Cheers!
~Chris

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