However come salad season, I additionally love recipes that don’t actually require a dressing, ones the place the weather of a dressing are constructed into the opposite elements. Tomatoes drizzled with olive oil qualify, as a result of their juices present the acidity you’d usually discover in a French dressing. And on this cauliflower salad from Erin Gleeson’s pretty new guide, “The Forest Feast Highway Journey,” it’s the mixture of olive oil with juicy, sweet-tart grapes that does the trick.
Gleeson’s guide, superbly illustrated together with her personal watercolors and images, is about recipes impressed by her household’s California highway journeys. This salad’s inspiration: “a dish cleverly known as Cauli-fornia that we tasted on the ingenious, vegetable-forward restaurant Satellite tv for pc in downtown Santa Barbara,” she writes.
With its curry-powder seasoning and walnuts within the combine, it strikes me as a plant-based, lightened-up tackle a curried rooster salad, and it’s simply the kind of factor I begin craving because the climate warms up. It additionally takes benefit of the leaves and stems of the cauliflower, avoiding waste and including much more colour and texture.
Like all salad, it could additionally take effectively to customizing: Sub in different seasonings, nuts and recent or dried fruits — I’m dreaming of smoked paprika, marcona almonds and figs — and see the place it takes you.
Storage Notes: Refrigerate for as much as 3 days.
- 1 giant head (1 1/2 kilos) cauliflower
- 3 tablespoons extra-virgin olive oil, plus extra for serving
- 1/2 teaspoon garlic powder
- 1/2 teaspoon curry powder
- 1/2 teaspoon high-quality salt, plus extra to style
- 1/4 teaspoon freshly floor black pepper, plus extra to style
- 3/4 cup (4 ounces) purple grapes, halved
- 1/2 cup (2 ounces) uncooked or toasted walnut halves, coarsely chopped
- 2 scallions, trimmed and thinly sliced
Place a rack within the middle of the oven and preheat to 425 levels. Set a big, rimmed baking sheet on the rack whereas the oven preheats.
Take away the florets from the top of the cauliflower and minimize them into bite-size items. Thinly slice the core and stem, and minimize into 1/2-inch sticks; thinly slice the leaves. Switch to a big bowl and toss with the oil, garlic powder, curry, salt and pepper till evenly coated.
Rigorously unfold the cauliflower over the new baking sheet and bake for quarter-hour, or till the cauliflower is evenly browned in spots. Switch to a serving platter and let cool to room temperature.
Sprinkle with the grapes, walnuts and scallions, and drizzle with a bit of olive oil. Style, and season with extra salt and/or pepper, if desired.
Energy: 255; Complete Fats: 20 g; Saturated Fats: 2 g; Ldl cholesterol: 0 mg; Sodium: 348 mg; Carbohydrates: 17 g; Dietary Fiber: 5 g; Sugar: 8 g; Protein: 6 g
This evaluation is an estimate primarily based on accessible elements and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.