Roasted Cauliflower Salad with Pickled Pepper Relish
From John Little, via Tasting Table
I am the to-do list type. This probably isn’t shocking to anyone who knows me. At this exact moment I have one in phone and one in my purse, and I stare at them at least five times a day just to visualize the moment when I will cross the items off. I’m fairly certain it’s an unhealthy way to live – focusing my energy on everything being over is pretty much the opposite of living in the moment. But the thought of forgetting something because I never wrote it down gives me heart palpitations, so pick your poison I guess. On the plus side, I’m a fairly flexible to-do lister. For example, “write cauliflower salad post” has been on my to-do list every single day this week. And every single night I’ve scratched it out and added it to the next day’s list. In the back of my mind I figured as long as I didn’t go a full week between posts my loyal readers wouldn’t assume I was dead.
So here I am, alive and well, and presenting you with this lovely winter-friendly salad. It’s a little time consuming for a salad, but I can vouch that all of the parts can be made in advance, brought to room temp before serving, and then combined at dinner time, which makes it an ideal contribution to your next big holiday dinner. All it takes is a little planning and preparation – may I recommend a to-do list??
- 6 Tbsp butter
- 1 large head cauliflower, cut into florets
- 1 Tbsp honey
- salt, to taste
- pepper, to taste
- 1 yellow onion, finely chopped
- 1 banana pepper, seeded and finely chopped
- 1 red bell pepper, seeded and finely chopped
- 2 Tbsp apple cider vinegar
- 1 1/2 Tbsp sugar
- 1/2 tsp mustard seeds
- 1/2 tsp celery seeds
- pinch of tumeric
- salt, to taste
- 1 shallot, finely chopped
- 2 Tbsp champagne vinegar
- zest of 1/2 lemon
- juice of 1/2 lemon
- 2 Tbsp thyme leaves, finely chopped
- 1 1/2 tsp Dijon mustard
- 3/4 tsp salt
- 3/4 tsp pepper
- 1/2 cup olive oil
- 5 oz baby arugula
- 4 oz chevre (soft goat cheese)
- Preheat the oven to 450 degrees.
- Melt butter in a small sauce pan over medium heat. Cook for 6 minutes, swirling the pan often, until butter is deep brown and fragrant. Strain butter through a fine mesh sieve into a large bowl.
- Toss cauliflower with the browned butter, honey, salt and pepper. Spread onto a baking sheet and roast for 20 minutes, until golden brown and tender. Allow to cool to room temperature.
- While cauliflower is cooking/cooling, make the relish. Place the onion, banana pepper, red pepper, apple cider vinegar, sugar, mustard seeds, celery seeds, tumeric and salt in a medium sauce pan. Bring to a simmer over medium-low heat, then cook, stirring frequently, for 15 minutes. Mixture should be tender and liquid burned off. Allow to cool.
- In a medium bowl combine shallot, champagne vinegar, lemon zest, lemon juice, thyme, Dijon, salt and pepper. Slowly pour in olive oil, whisking constantly as you pour.
- When ready to serve, toss together arugula, cauliflower, relish, vinaigrette, and chevre. Not that the ratios of the parts are not set in stone. Toss most of each in a bowl, and then add more of whatever looks right to you. Serve at room temperature.