Recipe: Warm Radicchio, Cauliflower, & Apple Salad

2021 Week 22 Newsletter

Recipe from Lauren Feldman

Preheat Oven to 450°. Slice the Cauliflower vertically in 1” thick slices through the core so that it stays in large pieces. Oil a sheet pan and sprinkle with some sea salt. Lay down the cauliflower, drizzle with some more olive oil and sprinkle with some more salt. Roast in the hot oven for 20 or so minutes. The cauliflower should be cooked through but not mushy and should have some nice caramelization

While the cauliflower is roasting make the vinaigrette.

30 grams minced shallot

100 grams Apple Cider Vinegar

8 grams salt

Let the shallots macerate with the vinegar and salt for 10 minutes. I like to do it in a mason jar so that I can shake the dressing vigorously.

Then add:

15 grams Dijon or Coarse Mustard

20 gram honey

120 grams Extra Virgin Olive Oil Black Pepper to Taste Shake to blend.

Taste! The vinegar you use might be different from the one that I used! You may need more oil, honey, mustard or salt.

Char the radicchio. Chioggia radicchio is good for grilling or charring because the heads are generally dense like cabbage. But try another type if that’s what you have!

Take off the outer loose leaves. Don’t throw them away! You can use them for another salad. Cut the radicchio in half, through the core. Then, depending on the size, cut each half in 4 to 6 wedges, through the core so that they somewhat stay together in one piece.

Drizzle olive oil on the radicchio and sprinkle with some salt. Char on a hot cast iron skillet until lightly blackened. Flip over and do the other side. Transfer to a cooling rack.

Peel an apple that has bright acidity and firm flesh, like a pink lady. Slice into wedges, toss in a little butter or better yet, brown butter, and roast in the hot oven until cooked through-not too mushy!!

Rough chop the cauliflower and radicchio. Toss with the apples and some of the vinaigrette. Sprinkle with toasted bread crumbs (I used rye), dill and finishing salt. Delicious warm or at room temperature!

Recipe: Chermoula Roast Cauliflower

2021 Week 22 Newsletter

Recipe and Pic from Olive Magazine

This recipe calls for roasting a cauliflower whole, which it quite lovely presentation-wise, but if you prefer you can slice yours into thick “steaks” before roasting which will cook much more quickly!

1 cauliflower, trimmed

2 tbsp tahini

2 tbsp plain yogurt

1 tbsp, toasted pumpkin seeds

Chermoula

handful, finely chopped flat-leaf parsley

handful, cilantro finely chopped

2 garlic cloves, crushed

1 tsp smoked paprika

1 tsp ground cumin

1 lemon, zested and juiced

olive oil

To make the chermoula, mix the herbs, garlic, spices, lemon zest and juice with 3 tbsp oil and a good pinch of salt.

Heat the oven to 400 degrees Brush the cauli with oil and season then put on a baking tray and roast for 30 -40 minutes or until tender. Take out, spoon over the chermoula and leave to sit for 5 minutes.

Meanwhile, mix the tahini and yogurt with enough water to make a drizzleable sauce and season. Lift the cauliflower onto a plate, drizzle with the tahini sauce then finish with a scatter of toasted pumpkin seeds.

Recipe: Za'atar Roasted Cauliflower Bowls With Sumac Tahini

From Dishing Up The Dirt
This is one of Rae's favorite ways of eating Cauliflower. She subs in cilantro for the parsley and adds a few crumbles of salty feta cheese to kick the flavor up even more.

Veggie Bowl
3 tablespoons olive oil
1 large head of cauliflower, broken into florets
2 1/2 tablespoons za'atar
2 cups cooked green lentils
2 cups cooked quinoa
1/4 cup almonds
1/2 cup minced parsley

Sumac Tahini Sauce
1/4 cup tahini
1 clove of garlic, minced
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon sumac
pinch of salt
1/2 cup water

• Preheat the oven to 425F. Toss the cauliflower with the olive oil and za'atar and place in a single layer on a rimmed baking sheet. Roast in the oven until the cauliflower is tender and browned on all sides, about 30 minutes. Toss the cauliflower halfway through cooking.

• Divide the lentils and quinoa between four bowls and set aside.

• In a small dry skillet toast the almonds until golden brown and fragrant, about 5 minutes. Shake the pan a few times while toasting. Remove from the heat and when cool enough to handle roughly chop.

• Prepare the sauce by whisking together all the ingredients until smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings as needed. If the sauce is too thick add a touch more water to thin.

• Divide the cauliflower between the prepped veggie bowls and drizzle with the sauce. Sprinkle with the toasted almonds and minced parsley and serve warm or at room temperature.