This was the easiest think I made this week. I was shopping through Trader Joes and found a premixed bag of chopped kale and raw cruciferous vegetables and had planned on making a dressing at home. However I thought I’d take a look to see what they had for dressings on the shelves and came upon a fig balsamic vinaigrette and thought that sounded pretty good. All I did for this salad was dress it with the vinaigrette! It keeps wonderfully in the fridge and gets better with each passing day as the kale and brussels sprouts get softer and more flavorful as it sits.
Cauliflower is easy to make delicious to begin with, and roasting it takes it to a whole new level. I have spiced this one with some spicy curry powder, sort of a classic combo. You’ll see a lot of menu preparations at restaurants that will likely include pine nuts and maybe some golden raisins, which you can add if you like. This time, I made a quick stop at the grocery store and used what I had leftover in my fridge. There is really not much to this simple recipe.
- 1 Head cauliflower, cut into bite sized pieces
- 1 bunch scallions, whites cut into 1 inch pieces, greens sliced thinly
- 1 shallot, sliced
- 3 cloves garlic, minced
- 5-6 button mushrooms, sliced
- 1-1/2 tbl curry powder
- 1 lemon, juice
- olive oil, to coat
- salt and pepper
Begin by preheating your oven to 400. Cut up cauliflower to bite sized pieces, and toss with the olive oil, and curry powder. Roast for about 5-6 minutes, and add the white parts of your scallion, your sliced shallot, and your mushrooms. Continue to roast until the cauliflower starts to brown around the edges, and the rest of your vegetables are almost cooked. Add your garlic, and continue to cook for another two minutes. Try to time when you add your garlic so that your veggies don’t overcook. When the vegetables have finished cooking, squeeze the juice of one lemon over them for some acidity.
And there it is. Can be eaten hot or cold, and served with a dollop of seasoned yogurt.
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