Sunday, February 16, 2014

Roasted Cauliflower Salad

It's been one of those weekends where Friday couldn't come soon enough, and you wish Friday (with it's 18" of snow) was just a darn SNOW day so you could frolic in the field and enjoy it all.


While the car and stairs are dug out, I've decided to spend my evening inside cooking up a storm - namely this dish below, inspired by this recipe from Food & Wine magazine.

Some notes. I can't tolerate lentils, and I was craving something more simple and tasty... So I used the spice blend in the F&W recipe, and then roasted my little chunks of cauliflower, and added a slew of kale. SCORE! 

This is SO good. Enjoy it alone, with some marcona almonds for a light lunch, or toss with some kale ribbons, rice pasta, and a bit more olive oil or butter and you've got a delicious and nutritious dinner!

Roast Cauliflower Salad

1 head cauliflower, cut into bite-sized chunks
Olive oil, to coat
Salt, as desired
1 shallot, thinly sliced
10 dates, chopped
1-2 tablespoons honey
1/4-1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/4-1/2 teaspoon cumin
8 small Lacinato kale leaves, finely chiffonaded

Preheat oven to 350 degrees F. Toss cauliflower florets with olive oil and a bit of salt. Place in oven and roast until deeply colored, about 30 minutes.

Meanwhile, combine 1 tablespoon olive oil, shallot, dates, honey, cinnamon, cayenne, cumin, and a pinch of salt. Stir to combine. Add kale. Set aside.

Once the cauliflower is done, immediately toss hot cauliflower with the spice mixture, toss well, and let rest for 5 minutes. Stir well again, taste for salt, then serve.

Serves 2 as a main dish, 4 as a side dish.

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