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.


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I love cauliflower, too. Unfortunately my husband isn't a fan so I will just make it for myself and possibly my girls depending on their mood. I love the flavors here..I agree, this sounds like it would be great cold on an antipasto platter.
Maria said…
Great salad! I love cauliflower!
The JR said…
Cauliflower salad sounds good.
Oui Chef said…
I REALLY have got to get this book. Everything I've seen cooked from it looks simply amazing!
Dana said…
I've missed your Meatless Mondays too! :) Cauliflower over lentils - sounds like perfection to me. I'm barely cooking these days and I'm dying to make this...
Anonymous said…
I love cauliflower also. My favorite is using cooked, but still firm, cauliflower in a quiche. Other ingredients determined by content of fridge that day. It gives a very meaty texture and makes a great meal, and even better leftovers.

Any extra cauliflower goes into quesadillas.
Joanne said…
Woot woot for meatless mondays! Or Wednesdays..or any day! I love that this cauliflower dish has raisins in it...they really are a perfect pair.
Ciao Chow Linda said…
great vegetarian dish with wonderful flavors Stacey, but I'd be happy eating just plain old roasted cauliflower too.
Christine said…
Love cauliflower! This sounds delicious. I, of course, will delete the raisins. They're one of the few things on this earth I won't eat. Well, maybe if buried in some rum flavored bread!
I agree with you. Cauliflower is very underrated. It also has lots of health benefits.
LaDue & Crew said…
You saved me!!! I needed a different veggie dish for thanksgiving, and just happen to have some saffron.... I love you, lol...