Thanksgiving Week: Roasted Cauliflower Salad

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.

You might also like

By Season

Slow-Cooker Pulled Pork Sandwich (and way more!)

It’s done. Call off the search. This is what you’re making for dinner this weekend. Hey, don’t get all “thanks-a-lot-but-what-about-tonight-because-I-forgot-to-take-something-out-of-the-freezer-and-I’m-about-to-throw-in-the-towel.” Go right ahead and throw that sucker in and make

By Ingredient

Chef Notes: Dried Beans

Being a good southern girl, I’ve eaten my share of dried beans.  Back in the day they were a staple of all working class southern families.  They’re healthy, simple to

Fall

Sunday Dinner Week: Ginger Pork and Noodles

This aromatic and delicious dish is a recipe from my neighbour, Anne. Actually, it’s not originally Anne’s. It’s a meal she enjoyed at the dinner table of her friend Griff’s

0 Comments

No Comments Yet!

You can be first to comment this post!

Leave a Reply