Tuesday, April 26, 2011
Roasted Cauliflower and White Bean Salad
So, though I of course will keep the nightly glass of wine, I'll let the carbs and breads go for awhile.
Tonight with cauliflower in my veggie box, I'm moving away from my normal instinct to serve caramelly roasted cauliflower and olives with pasta (which is awesome if you're eating carbs) and instead served it alongside white beans and a lemony light salad that was simply red leaf lettuce tossed with lemon juice, salt and olive oil. It turned out to be amazing and I didn't miss the pasta at all. Though grilled sausage was on the plate as well, I found myself shoving it to the side and ended up donating it to my extremely carnivorous boys. So I thought I'd give you the recipe more as a salad since that's how I ended up eating it. It's more of an idea by the way, than a recipe so the measurements are more in grandmother style.
Roasted Cauliflower Salad
If you haven't roasted cauliflower, try it while it's still in season in much of the country. Or keep this in your back pocket for next Spring if you're in the South where it may not be at the farmers markets any longer. Serve it alone or with roasted chicken or fish. If you're drinking a nightly glass of wine, like us, Rosé is the ideal pairing with a light Pinot Grigio or Sauvignon Blanc following close behind.
1 head of cauliflower (judge remaining ingredients based on how much cauliflower you have)
a handful of kalamata olives
a handful of golden or regular raisins
3 cloves of garlic thinly sliced
red pepper flakes
kosher or sea salt
extra virgin olive oil
White beans, drained well
1 clove garlic, minced
Enough lettuce for 2-3 people, hearty lettuces are better than mixed greens
Heat oven to 425 degrees. Remove the core of the cauliflower. Using a sharp knife, slice straight down through the cauliflower into 1/2" pieces. Cut each big slice into smaller pieces. Transfer all the pieces (including the bits that fell off while cutting) to a large cookie sheet.
Toss the cauliflower with the olives, raisins, garlic, red pepper flakes, salt and olive oil. Bake for 15-20 minutes, tossing at least once or twice. When the cauliflower is very brown on the edges and tender, it's ready. .
In a large bowl toss the beans with the garlic and enough olive oil to coat them and have some residual at the bottom of the bowl (about 1/4 cup). Squeeze in the lemon juice and sprinkle with salt. Taste and add more oil, lemon juice or salt as needed. Add the cauliflower mixture and toss gently. Serve over the lettuce.
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