I was craving a rice salad, but without the rice. Something that’s all about soaking up a good sauce. Roasted cauliflower has been my recent go-to sauce-soaker-upper, and I was really happy with what I came up with. Here’s the skinny:
1 head Cauliflower, finely chopped
2 or 3 handfuls Grape or Cherry Tomatoes
2 cloves Garlic
Red Wine Vinegar
1 T Dijon Mustard
tiny drip of Honey (or something else if you’re vegan)
a few tablespoons or more Minced Chives
a few tablespoons or more fresh Oregano, chopped (basil or parsley would be good, too)
1 T Capers
Salt and Pepper to taste
Chopped Walnuts (optional)
Oil a baking sheet and throw the cauliflower on it with a couple of garlic cloves. Roast at 375F, for about 20 minutes. Halve the tomatoes and roast them for about 20-30 minutes as well. This brings out their flavor like crazy.
I’m not really a measuring kind of person when it comes to dressing (or, let’s be honest, for a lot of things). If you really want measurements, you could use a basic vinaigrette and add the extras. I think I’d add even more herbs next time. I really wanted something that was so green it would color the cauliflower, but my herb garden wasn’t quite in full swing when I made this.
Chop up the roasted garlic and whisk it together with the other dressing ingredients.
Toss the cauliflower with the dressing and tomatoes. Add walnuts. Yum. I realized later that the dressing flavors were inspired by the broccoli gribiche recipe from Heidi Swanson’s Super Natural Every Day.
What are you cooking this summer? I’m always on the lookout for interesting salads. Hope you had a great weekend and a happy Father’s Day.