We've finally had a little relief from the heat so I seized the opportunity to roast some cauliflower for one of my favorite summer salads. There's something about a roasted vegetable served ice cold. It's like eating a paradox!
- heat oven to 350
To roast the cauliflower combine:
- one head cauliflower
- 1/4 - 1/2 cup unfiltered olive oil (it's just so much more flavorful, but any favorite oil will do!)
- salt & pepper to taste (+ pink peppercorns for added flavor if you have them on hand)
- 3 - 4 cloves garlic
- splash of white wine
Add cauliflower to olive oil mixture.
Try to have similarly sized pieces of cauliflower, not so much for aesthetic reasons but for consistency in texture...
Place in large baking dish...
... stirring every 15 min (3 times) until tender when pierced with a fork
In the meantime, sip a glass of wine... there's plenty of time to prepare your other ingredients...
(Like Darren the Chef says: "I enjoy cooking with wine. Sometimes I even put it in the food!")
Eventually you will need:
- red onion - a few slices, quartered
- green olives - as many as desired, pitted and halved
- Handful Italian flat leaf parsley - loosely chopped
While we're waiting for the roasted cauliflower to cool, have a look at my salt collection and drawer full of kitchen gadgets...
For the vinaigrette you will need:
- olive oil - 3 - 4 tbsp
- red wine vinegar - 1/4 c.
- salt and pepper to taste
Slowly whisk olive oil into red wine vinegar until emulsified, season to taste. (I like a little extra pooling in the bowl for dipping crusty bread!)
Fold in still warm cauliflower and be sure to include roasted garlic! Leave in cool spot until room temperature.
Fold in remaining ingredients. Refrigerate until ready to serve. This can also be served room temp but as already mentioned, there's nothing refreshing like an ice cold salad on a hot summer day!
Muah! Multo Bueno! Buon Appetito!
Tell me, is there anything you collect in the kitchen? Do you have a favorite gadget?