The weather has officially turned cool... or cold. Depending on what time of day it is. On occasion, I've even broken out my winter jacket.
I've been keeping busy baking breads and Madeleines and even cakes as a good excuse to stay close to the warm oven.
I've also been craving cauliflower and Brussels sprouts. I always love roasting them. It's simple and delicious. But sometimes you just want to branch out and try something different, so I've been finding a few inventive ways to enjoy these foods which, of course, I'm happy to share with you.
This one is a warm, spicy cauliflower salad that gets it kick from a black pepper and red onion vinaigrette. It's so very bold and tasty and GREAT for you too!
You can easily swap out the fruit and opt for cranberries or chopped apples. Same goes for the nuts. I had to use up some pine nuts before they spoiled, but feel free to use almonds, toasted sunflower seeds. You'd rather use broccoli? Go for it. This can be made vegan if you leave out the cheese. You get the idea. Have fun! Be free.
I'm all about easily adaptable bowls of abundance lately. I hope you have a chance to try this and enjoy.
Black Pepper Cauliflower Salad
2 pound head of cauliflower, cut into tiny florets
3/4 cup diced red onion
1/4 cup red wine vinegar
1/3 cup extra-virgin olive oil
3/4 teaspoon fine grain sea salt
1 tablespoon black peppercorns, crushed (this is a great time to break out a mortar and pestle)
3/4 cup toasted pine nuts
1/2 cup crumbled French feta cheese (or any variety that you have) a few
1 cup of red seedless grapes, halved
1 cup tofu, cubed and lightly browned
cilantro leaves to scatter on top
- Bring a pot of lightly salted water to a boil and cook the cauliflower florets for about a minute, until just tender. Drain, run under cold water to stop cooking, drain well, and set aside.
- Combine the red onion, red wine vinegar, olive oil, salt, and black pepper in a small saucepan over medium-high heat. Cook for 4-5 minutes, until the onions have turned pink and have infused the oil and vinegar mixture. Remove from heat and set aside.
- When ready to serve, place cauliflower florets into a large bowl. Add the pine nuts, feta, tofu, and 2/3 of the red onion vinaigrette. Toss everything together gently and season to taste, reserving extra vinaigrette for serving alongside of the salad for those that wish to add more.
- Pour the salad onto a serving platter and scatter the grapes and cilantro on top. Enjoy!
Yields ~ 6 servings.
Adapted from Heidi Swanson at on 101Cookbooks.