Salads

Friday Try-day: Warm Cauliflower Salad Recipe

By Ashley Beck | March 8, 2013

photo by: esimpraim

Escarole, cauliflower, almonds, and gruyere…Go! Okay so maybe I watch Chopped a little too often, but I can’t help how much it inspires me to get creative and think outside the box. Whenever I look into the fridge and see miss-matched remnants I take it as a challenge to create something delicious!

Cauliflower is a great vegetable to eat during this time of year as it is still in season, and is a filling component when added to a salad. Because it tends to be a bit bland when raw, I decided it best to par-boil it to enhance the flavor and mouth feel. The acidity of the dressing goes well with the nuttiness of the almonds and creaminess of the cauliflower. Lastly, using a sturdy lettuce like escarole, radicchio, or kale is optimal in a warm salad as it holds up to the heat of the cauliflower without becoming soggy.

Photo: esimpraim

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