Roasted Cauliflower Salad

This recipe is inspired by Sabrina’s roasted potato salad, a relatively simple and, so it seems, customize-able recipe. It was my favorite item at her picnics all summer, and perhaps one day she will post her recipe for the potato version. Looking for a lower-carb incarnation to make for Saundra, I decided to try using roasted cauliflower instead.

DSC01978

ROASTED CAULIFLOWER SALAD

2 lb. cauliflower florets
olive oil
1/3 to 1/2 lb. bacon, chopped
2-3 green onions, greens and whites, chopped
2-3 hard-cooked eggs
1 (5oz) package of crumbled blue cheese
1-2 cups sour cream
salt & pepper to taste

Preheat oven to 400. Toss florets with olive oil to coat. Roast them on a cooking sheet or in a shallow pan for 15-20 minutes, or until lightly browned. Chill the cauliflower.

Meanwhile, fry the chopped bacon until crisp. Drain the bacon grease and reserve for other purposes. Peel the hard-cooked eggs and chop into chunks (about 6, depending on the size of the egg). Combine bacon, eggs, onions, and cheese in a medium-sized bowl. Add cauliflower once chilled. Stir in enough sour cream to coat. Season to taste and serve chilled.

Sarah’s Garbanzo Salad

This salad is one of my favorites, and I had nearly forgotten about it until last week when I was paging through some old recipes to get ideas for a dinner I was cooking. It has a sweet and tangy flavor and offers an attractive mix of colors. It makes a great complement to a first course plate, doubling as a light side and attractive garnish. It also works well as a summer picnic salad, providing a great alternative to lettuce salads and pasta salads.

SARAH’S GARBANZO SALAD

2 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt (optional)
12 ounces cherry tomatoes, halved
1/2 cup kalamata olives or ½ cup black olives, coarsely chopped and pitted, if necessary
1 green onion, thinly sliced
1 (15 ounce) can garbanzo beans, drained and rinsed
2 tablespoons fresh basil or 2 tablespoons parsley or 2 tablespoons cilantro, chopped

Whisk together vinegar, olive oil and mustard in a medium sized bowl.

Add tomatoes, olives, green onion, garbanzos and herbs; toss with vinaigrette.

You can eat this salad right away, but I’ve found that it tastes best if you chill the salad and let the flavors meld for a couple hours. Grape tomatoes could be substituted for the cherry tomatoes, in a pinch, but I find that brighter, sweeter flavor of the cherry tomatoes makes a big difference in this salad, so if given the choice, stick with cherry.