Inspired by Juliette: Grilled Cauliflower Salad with Toasted Pinenuts & Pumpkin Seeds, Basil, Capers, Golden Raisins & Sherry Vinaigrette
If you live in New York and haven’t been to Juliette, the adorable French bistro in Williamsburg, you’re missing out! In February, I had an amazing cauliflower salad there that I’d been meaning to recreate. An impromptu picnic in McCarren this afternoon was the perfect excuse.
Grilled Cauliflower Salad with Toasted Pinenuts & Pumpkin Seeds, Basil, Capers, Golden Raisins & Sherry Vinaigrette
1 head of cauliflower, chopped
1/4 cup golden raisins
2 Tbsp pumpkin seeds, toasted
2 Tbsp pinenuts, toasted
3 Tbsp red onion, finely chopped
Fresh basil, chopped
2 Tbsp capers
4 Tbsp sherry vinegar
1 Tsp dijon mustard
1 Tbsp olive oil
On a stovetop grill, brown cauliflower with olive oil until tender. Whisk sherry vinegar, mustard and olive oil together in a bowl and set aside. Remove cauliflower from heat. In a bowl, toss with raisins, pinenuts, pumpkin seeds, basil and capers. Dress with sherry vinaigrette and toss to coast. Serve immediately.
The last two weeks have been packed with summertime fun - including a pool party on Long Island (Thanks Yakuboff family!!), Coney Island, Roosevelt Island tram, boating in Central Park, 4th of July celebrations etc. My camera came along!
