CAULIFLOWER IS THE TABLA RASA OF VEGETABLES. I’VE STEAMED IT AND SERVED IT WITH BROWN BUTTER AND CAPERS, WITH FRIED PARSLEY, WITH A HOLLANDAISE. I’VE ROASTED CAULIFLOWER AND TURNED IT INTO CAULIFLOWER VICHYSSOISE, DELICIOUS COLD AND HOT.
THIS PARTICULAR ITERATION IS SIMILAR TO A WARM POTATO SALAD. YOU MAKE A VINAIGRETTE, STEAM THE CAULIFLOWER AND TOSS IT WITH THE DRESSING. SO IT’S NEITHER A HOT VEGETABLE NOR A COLD SALAD. IT’S BOTH.
FOR THE VINAIGRETTE:
PUT 1 TBSP AND SEVERAL GRINDINGS OF PEPPER IN A BOWL LARGE ENOUGH TO ACCOMMODATE THE CAULIFLOWER.
TRIM AND SLICE THE SCALLIONS INTO 1/4-INCH PIECES. PUT IN THE BOTTOM OF THE BOWL.
ADD 2 TBSPS OF VINEGAR AND ALLOW TO SIT FOR 10 MINUTES SO THE SALT AND VINEGAR TAMES THE ONIONS.
STIR IN 3 TBSPS OF WHOLE GRAIN MUSTARD.
WHISK IN ABOUT 1/3 CUP OF VIRGIN OLIVE OIL. THE VINAIGRETTE SHOULD BE FAIRLY VISCOUS.
SEPARATE THE CAULIFLOWER INTO FLORETS WITH A PARING KNIFE. PLACE IN A STEAMER AND STEAM UNTIL THE CAULIFLOWER IS TENDER BUT FIRM.
DUMP THE STEAMED CAULIFLOWER INTO THE BOWL WITH THE DRESSING AND TOSS IMMEDIATELY.
GARNISH WITH ANY FRESH HERB OF YOUR CHOOSING (PARSLEY, CHIVES, BASIL,MINT AND/OR CILANTRO) AND SERVE.
SERVES 4-6
Ingredients
Directions
FOR THE VINAIGRETTE:
PUT 1 TBSP AND SEVERAL GRINDINGS OF PEPPER IN A BOWL LARGE ENOUGH TO ACCOMMODATE THE CAULIFLOWER.
TRIM AND SLICE THE SCALLIONS INTO 1/4-INCH PIECES. PUT IN THE BOTTOM OF THE BOWL.
ADD 2 TBSPS OF VINEGAR AND ALLOW TO SIT FOR 10 MINUTES SO THE SALT AND VINEGAR TAMES THE ONIONS.
STIR IN 3 TBSPS OF WHOLE GRAIN MUSTARD.
WHISK IN ABOUT 1/3 CUP OF VIRGIN OLIVE OIL. THE VINAIGRETTE SHOULD BE FAIRLY VISCOUS.
SEPARATE THE CAULIFLOWER INTO FLORETS WITH A PARING KNIFE. PLACE IN A STEAMER AND STEAM UNTIL THE CAULIFLOWER IS TENDER BUT FIRM.
DUMP THE STEAMED CAULIFLOWER INTO THE BOWL WITH THE DRESSING AND TOSS IMMEDIATELY.
GARNISH WITH ANY FRESH HERB OF YOUR CHOOSING (PARSLEY, CHIVES, BASIL,MINT AND/OR CILANTRO) AND SERVE.
SERVES 4-6
