Wednesday, August 31, 2011

Cauliflower Salad with Orange Vinaigrette

Three more days. Three more days until I move into a new apartment with a real oven and stove. A gas stove. I haven't had one of those in a long time. And then a mere week until I get all my stuff out of storage, meaning the return of all my pots and pans. I can't wait. I've been perusing my cookbooks in anticipation...gingerbread, curry, raspberry rolls, berry slump, cookies...note that most of these happen to be desserts.
In the meantime, here's another cooking-free dish. A raw-food dish, actually. As we were making it for dinner last night, my husband kept saying "Exactly what is this going to be? It's a really weird combination of ingredients!" And honestly, I think he was right--it is a little strange. But it's also good-tasting. And light and fresh, and, of course, packed full of vitamins and fiber. Husband's only complaint was the parsley, which he generally doesn't love, and I think it would be just fine without it. 

Cauliflower Salad with Orange Vinaigrette (serves 2)
Recipe adapted from www.choosingraw.com
Picture by Kelly

Salad:
2 cups cauliflower, roughly chopped, raw or gently steamed

1/2 cup peas
2 small carrots, cut into julienne strips 
3 tbsp golden raisins
2 tbsp flat-leaf parsley, chopped (optional)

Vinaigrette:
3 tablespoons fresh squeezed orange juice
1/2 teaspoon orange peel
3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1/4 teaspoon sea salt
Pepper to taste
  1. Toss all the salad ingredients together in a medium bowl.
  2. Whisk all vinaigrette ingredients together. Pour about 1/3 of a cup of this over the salad, toss, and add more if desired. Toss again and serve.

1 comment:

Unknown said...

Just what I needed, thank you. I was wondering what to do with the head of cauliflower in my refrigerator (and my cauliflower puree last time turned out less than appetizing).

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