I wanted to take a couple of minutes to celebrate one of my favorite veggies: Cauliflower!

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.

Cauliflower

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.

Enjoy!

The California Red Legged Frog is protected in British Columbia, Oregon and California.  According to Wikipedia, they are considered a “real frog” who require “still waters” for breeding.

This species of frog lives in and around the creek that runs through our property at Nick’s Cove. Several years ago extensive riparian restoration efforts were made to ensure a safe haven for this native four-legged friend.

Recently, we decided to make our very own house-made, signature Hot Sauce. In a meeting to discuss label design, Executive Chef Austin Perkins jokingly said, “Let’s put a frog with flames coming off his legs…” Only I knew he was not entirely joking.

So, I sent the idea to our graphic designer and what came back was spot-on! Freshly made with fresno chilis, and signature Nick’s Cove spices, our House-Made Hot Sauce is a playful homage to the Red Legged Frog!

Enjoy!

In an effort to provide ongoing training for our staff, Restaurant Manager Dean Castelli, organized a staff-field-trip to a Nick’s Cove favorite: RADIO-COUTEAU!  We drove the beautiful, windy road through the little town of Occidental and ended up just East of town in what used to be an apple processing barn! 

We were met by propietor and winemaker, Eric Sussman (second from the left) and his team: Davita, Matt, and Ross!  Together, they provided us with an insider’s view of their entire operation.

They spoke of their wine, their process and their passion as we toured the winemaking lair!

We finished the tour with a tasting of the wines we currently have on our wine list.

Thank you Eric, Davita, Matt & Ross – We had a fantastic field trip!