Veg Head: PLENTY'S Cauliflower Salad
Why did I drop the ball and stop the Meatless Monday theme?
Not sure, cause I love vegetarian meals and now that I have that autumn bloat, put away your bathing suit till next summer, pasty white girl feeling again, it's time for some veggies! (if I eat enough carrots will it bring my tan back?).
Another nice recipe from the vegetarian cookbook PLENTY. I had everything in the house, so this was a no-brainer.
I served this over lentils as was suggested and it was a hearty main dish, though we didn't eat it on a Monday. It would also be great at room temperature as part of an antipasto platter.
We loved this one, it reminded me of Sicilian style cauliflower with raisins, capers and pine nuts. So good.
PS: In case you're new here, cauliflower is my #1 favorite vegetable of all time, and is totally underrated!
Plenty's Cauliflower Salad: (original recipe here)
1 head of cauliflower, separated into medium size florets
1 1/2 tsp saffron threads
1/3 boiling water
1 red onion, sliced thin
2/3 cup golden raisins
1/2 cup of green olives, sliced in half (I used manzanilla olives)
4 bay leaves
kosher salt & pepper
5 tbsp olive oil
fresh parsley for garnish
Soak the saffron threads in the boiling water for a few minutes to infuse the liquid.
In a large bowl, combine the cauliflower with the rest of the ingredients (except the parsley) and pour the saffron water over all. Season liberally w/ kosher salt & pepper.
Place the cauliflower in a roasting pan or baking dish and cover with foil.
Bake for 45 minutes in a 400F oven. About half way thru cooking, carefully lift the foil and toss the vegetables to coat them.
Serve warm on lentils or at room temperature as a side dish.
Any extra cauliflower goes into quesadillas.