Good quality cauliflower can be found nearly year round and locally has a 6-8 month season. Everything from gratins to a simple roast showcase the unique flavor. Here’s a recipe for my Warm Cauliflower Salad.
2 Heads Cauliflower
2 Tablespoons extra virgin olive oil
Preheat oven to 350 degrees. Cut cauliflower into florettes (de-stem the head until only about an inch of stem remains). Chop larger florettes in half so that all pieces are semi-uniform in size; place in bowl. Add olive oil and toss. Place pieces on baking sheet and roast in pre-heated oven for approximately 8 minutes. While roasting, make vinaigrette.
Whole Grain Mustard Vinaigrette
1/2 cup whole grain mustard
1 shallot, minced
2 Tablespoons champagne vinegar
1/2 cup extra virgin olive oil
Salt & pepper to taste
Place ingredients in jar and shake to incorporate. Set aside.
Combining and Plating
In sauté pan, heat 1 tablespoon of olive oil. Add the pre-roasted cauliflower and sauté over medium heat approximately 2-3 minutes, until lightly browned. Toss a large handful of wild, fresh arugula and sweat approximately 30 seconds, tossing continuously. At Nick’s Cove we also throw in shaved Serrano ham (or prosciutto if easier to find), but that is completely optional. Place the sautéed cauliflower and arugula (and ham, if using) down the center of a platter. Drip the vinaigrette over the top and garnish with fresh chopped parsley.