Monday, January 19, 2009

Roast Cauliflower Salad

This is a quick dish, inspired by the fact that I had a head of cauliflower in the fridge, a roasted red pepper in the freezer, and some lettuce. Googling around for cauliflower salad ideas, I also chanced upon this post from Yulinka Cooks, which makes me think that Eastern Europeans have some sort of special love for cauliflower. I happen to adore the vegetable in all its forms: it can be crunchy, nutty, juicy, or smooth. It's also delicious in lots of Indian preparations, but alas, this is not an Indian food blog. So:

This cauliflower has been tossed in olive oil, salt, and pepper, and roasted on a pan at 450 degrees for about 20 minutes. I think this was a bit hot, and I had to rescue it before it got burnt, but I really enjoyed the "almost burnt" flavour. (It tasted a bit like breadcrumbs sauteed in butter.) I defrosted a roasted red pepper and cut it into strips, thinly sliced half an onion, and piled it all on top of lettuce.

For the dressing, I mixed about 1 tsp honey, 1 tsp dijon mustard, 1 tsp white wine vinegar, and two or three tsp olive oil, salt and pepper, and drizzled it on top. This made a wonderful evening dinner. The sharp onion was offset by the smooth pepper, and the roasted cauliflower gave the whole meal consistency.


dan remein said...

How fantastic that your blog is about cooking! Happy to meet you the other night!

i said...

Thanks! Let me know if you try anything. It was great to meet you too!