Continuing on with the veggie theme this week, here is a wonderful way to enjoy cauliflower. This recipe was developed by my sister after her trip to Italy a few years ago.
Roasted Cauliflower Salad
Serves 2-4, depending on how much cauliflower you have
1 head cauliflower, cut into florets
1/2 of a large or 1 small leek, diced
2 TB chopped good-quality olives (such as Kalamata)
Juice and zest of 1/2 a lemon (Meyer if available)
2 TB olive oil
Salt and pepper, to taste
oven to 400 degrees F. Cut cauliflower into florets and toss in a bowl
with 1TB of the olive oil and sprinkle with salt and pepper. Spread on a
baking sheet and roast for 20-25 minutes, or until florets are quite
soft and starting to brown.
While the cauliflower is roasting, saute leek over medium heat in remaining olive oil until tender and translucent.
the roasted cauliflower, sauteed leeks, olives, lemon juice and zest in
a bowl (you can just use the bowl you are going to store it in). Add
salt to taste. Cover and put in refrigerator until ready to serve.