Thanksgiving Week: Roasted Cauliflower Salad - Sweet Potato Chronicles - Sweet Potato Chronicles

Thanksgiving Week: Roasted Cauliflower Salad

For some rea­son I have more dis­tinct mem­o­ries of Thanks­giv­ing din­ners than I do of any other hol­i­day. Hilar­i­ous, huge meals pre­pared with our Amer­i­can friends Paul and Kira (who intro­duced us to the won­der of sweet potato pie), a melan­choly meal of egg rolls and cham­pagne at The Hotel Meurice in Paris when I used to cover the run­way col­lec­tions and the Thanks­giv­ing pizza we had with friends a few days after Julian was born last year. This year I'm doing it up big. Well, actu­ally, I already did it up big a week early so I could pre­pare this post. Thanks again to Heidi and Andrew for com­ing over for a test run! I'm doing it up big again for the actual holiday.

Since read­ers of SPC are going to be get­ting two help­ings of Thanks­giv­ing — one Cana­dian and one Amer­i­can, both deli­cious — I thought I'd offer up some­thing a lit­tle dif­fer­ent. As much as I love the tra­di­tional meal, I was look­ing for a way to lighten things up. This salad still feels like a fall dish but it's a nice anti­dote to stuff­ing and mashed pota­toes. The oven is already on if you're roast­ing a turkey so it's easy to pop the cau­li­flower in.

Roasted Cau­li­flower Salad

1 head of cau­li­flower cleaned and cut into small flo­rets
1 head romaine let­tuce cleaned and cut into thin strips
6 or 7 leaves of radic­chio cleaned and cut into thin strips
1/2 cup extra vir­gin olive oil
1/4 cup red or white wine vine­gar
2 shal­lots minced hand­ful of hazel­nuts chopped not too rough (I used wal­nuts and they were fine, hazel­nuts would have been so much bet­ter)
salt and pepper

Method Pre­heat oven to 350 degrees. Toss the cau­li­flower flo­rets in a bit of olive oil and salt and pep­per. Pour into a shal­low roast­ing pan and place in the oven for about 30 min­utes. Turn and toss once or twice. The cau­li­flower should start to brown and be quite soft. Remove from the oven and allow to cool. In a jar place oil, vine­gar, shal­lots and salt and pep­per and shake. Dress your let­tuce lightly in the dress­ing and arrange in a bowl or on a plat­ter. Driz­zle some dress­ing over the cau­li­flower and toss. Arrange the dressed cau­li­flower on the let­tuce. Sprin­kle nuts on top. Maude is a salad eater and loved this but even kids who won't touch let­tuce — Esme– like this for the cau­li­flower which smells amaz­ing when roasted.


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