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!
Say hello to my cookbook collection.
I have made approximately one recipe from each.
Laura gave me New Flavors for Vegetables a few birthdays back. While it’s not exclusively vegetarian, the recipes are delicious and beautifully photographed.
Today I made Caramelized Cauliflower with Honey and Smoked Paprika. Sounds amazing, right? It is!
Caramelized Cauliflower with Honey and Smoked Paprika (from New Flavors for Vegetables)
3 tbls extra-virgin olive oil
2 tbls unsalted butter
1 large head of cauliflower, cut into 1-inch florets
1 shallot, minced
1/2 tsp red pepper flakes
1/2 teaspoon smoked sweet paprika
2 tbls honey
1/2 lemon (juice)
salt and pepper
In a large frying pan over medium heat, warm 2 tbls of the oil and melt the butter. Add the cauliflower florets, sprinkle generously with salt and toss to coat. Spread the florets into 1 layer and cook, without stirring, until the undersides are lightly browned (3-4 mins.) Flip each piece over and brown. Repeat until al sides are evenly browned.
Add the remaining 1 tbls oil, the shallot, red pepper flakes and paprika to the pan. Cook, stirring occasionally until the shallot is softened (2-3 mins.) Add honey and 2 tbls water and saute until the liquid reduces to a glaze. Squeeze the juice from the lemon over the cauliflower, stir to combine and cook for 30 seconds. Remove from heat and adjust seasoning with salt and pepper to taste. Serve immediately.
This is easy to prepare and a nice balance of sweet/hot/smokey. I have a dinner party to attend in a few weeks, so this is on the short list of ideas.
Can you tell that spring is on its way? I’m feeling very excited about what the next few months may bring and I hope you are too.
Activities as of late:
1. Listening to Django Reinhardt.
2. Planning BYOB (details to come!)
3. Boston trip, searching for plane tickets for Seattle trip next month.
4. Buffet lunch, losing $10 to the slot machines, losing at Scrabble and enjoying the magical mess that is Atlantic City.
5. Plastic nose wearing?