Friday, July 31, 2015

Smoky Cauliflower Almond Salad (Video)


YouTube Link: Smoky Cauliflower Almond Salad
More Videos: Helen's Kitchen Channel

1 medium head cauliflower
1/3 cup olive oil
1/4 cup golden raisins
1/4 cup roasted almonds
1/4 cup thinly sliced red onion

Dressing:
1 garlic clove, mashed to paste
1 Tbsp red wine vinegar
2 tsp Dijon mustard
2 Tbsp olive oil
1 tsp pimenton (Spanish Smoked Paprika)

If you find that your oven is not browning cauliflower quickly enough to keep it slightly firm, here is a stove top alternative.  Set a large skillet over high heat.  You can use any skillet type (stainless steel, teflon, cast iron, etc).  Add olive oil.  You need enough to form a millimeter thick layer over the bottom of the pan.  When the oil starts to ripple, add the big flat pieces of cauliflower in a single layer.  Sprinkle with salt.  Regulate the heat so that the cauliflower is browning steadily, but not burning.  Flip the cauliflower pieces and fill the empty spots in the pan with little cauliflower crumbs.   Sprinkle everything with salt.  Cook until everything browns adding oil as necessary to keep the bottom of the pan well lubricated.  Remove to a plate and repeat with remaining cauliflower.  Make sure to clean out the pan thoroughly between batches.

5 comments:

Paz said...

Wonderful vid! Delicious-sounding and looking cauliflower salad. Thanks!

Unknown said...

Very nice! The roasted cauliflower is great even without the rest if the salad. I toasted my almonds a little long by accident so they were almost burnt, put them in anyway and the slight smokiness worked in the salad's flavor profile.

Unknown said...

Very nice! The roasted cauliflower is great even without the rest if the salad. I toasted my almonds a little long by accident so they were almost burnt, put them in anyway and the slight smokiness worked in the salad's flavor profile.

yung@foodyoo.com said...

I love this. The cauliflower looks very good. I am also thinking to deep fry the cauliflower. :)

Anonymous said...

Just made this and it was a real crowd pleaser, even with my kids (especially the one-year-old)! I served it warm by adding the cauliflower directly to the other ingredients, and found the extra oil helped to tone down a little of the mustard bite for my kids.