13 hours ago
Tuesday, July 28, 2015
I love purple produce (purple potatoes, purple beans, and purple cauliflower).
I was lucky enough to find every color of cauliflower in the rainbow at the farmers market this season.
Purple cauliflower has the same flavor as its white cousin, but it just looks spectacular mixed in with other things.
Here, I made a beautiful salad with my garden kale and quinoa. This would also be good with farro.
I made a strange dressing with a clove of roasted garlic, white balsamic vinegar, pickled onions, honey and olive oil.
Don't ask, but it was delicious in the end. If you don't feel like roasting the garlic cloves for the dressing, then omit the garlic totally (don't use raw garlic).
Here are the salad components.....measure amounts as you wish.
1 head of purple cauliflower, cut up into florets
kosher salt & olive oil for roasting
big handful of golden raisins
big bunch of lacinato kale, stems removed (use leaves only)
cooked quinoa, about 1/2 cup
Roast the cauliflower on a baking sheet drizzled w/ olive oil and kosher salt.
400F for 20-25 minutes.
Add to a big bowl w/ the cooked quinoa, raisins and torn kale leaves.
1/4 cup olive oil
3 roasted garlic cloves, mashed (don't use raw garlic)
2 tbsp of pickled onions or pickled shallots (you know how to do it by now)
2 tbsp sherry or white balsamic vinegar
sea salt & pepper
1 tbsp honey
Mix dressing w/ salad just before serving. Don't stress about the crazy dressing, you can always just do a red wine vinaigrette w/ a bit of honey.
I loved this salad best at room temperature.
If you have any leftover salad tomorrow, just throw it on some store bought pizza dough (slathered w/ kale pesto, of course), dot with fresh mozzarella, and you will have the most delicious pizza ever.
Enjoy the colors of summer, while they last!