Severely Easy: Cauliflower replaces potato on this French-style summer season salad | Meals and Cooking

I’m at all times shocked when a vegetable that so many disliked is out of the blue one of the crucial vital substances in dishes on restaurant menus throughout the nation. Cauliflower grew to become the vegetable “darling” within the culinary world a couple of years in the past. It began with roasted cauliflower steaks, roasted cauliflower florets and, in fact, cauliflower rice.

Once I grew up, cauliflower was boiled and served as is. Thank goodness cooks began roasting and grilling this vegetable. Every of those strategies brings out its caramelized wealthy taste. And, bear in mind, you may as well use these roasted golden cauliflower gems as an add-in to tacos, pita pockets and salads or as a snack. Right here, cauliflower replaces potatoes in a full of life summer season salad.

Roasting the florets till they’re golden and barely candy creates the inspiration for this salad. Be certain to chop the cauliflower into small, even-sized florets. The contrasting candy sun-dried tomatoes and briny olives add a zesty tang. Be certain to make use of sun-dried tomatoes in oil for finest texture and taste. You should use no matter olives you like right here, however examine to ensure they’re pitted.

The dressing is a basic French dressing with the added creaminess of plain Greek yogurt. Lastly, the chopped contemporary herbs add a backyard freshness.

You’ll be able to serve this as a aspect dish to most grilled entrees or on a buffet of various salads. This salad could shock your visitors once they surprise how cauliflower can style nearly as good as potatoes. A relaxing rose can be a stunning beverage accompaniment.

• 1 giant cauliflower
• 3 tablespoons olive oil
• Salt and freshly floor black pepper
• 1/4 cup coarsely chopped pitted olives
• 2 tablespoons finely chopped sun-dried tomatoes in oil
• 2 tablespoons finely chopped Italian parsley
• 2 tablespoons finely chopped basil
• 2 tablespoons finely chopped chives

• 1 clove minced garlic
• 1 teaspoon Dijon mustard
• 2 tablespoons white wine vinegar
• 6 tablespoons olive oil
• Salt and freshly floor black pepper
• 2 tablespoons Greek yogurt

1. Preheat the oven to 425 F.

2. Line a sheet pan with parchment paper. Minimize the cauliflower into bite-sized items and switch to the sheet pan. Drizzle the olive oil over the florets, and toss till evenly coated. Season with salt and pepper.

3. Roast the cauliflower for 25 to half-hour, tossing as soon as to evenly brown, or till simply cooked by way of and golden brown. Take away from oven and let come to room temperature.

4. Whereas cauliflower is roasting, make the dressing: Mix all of the substances in a small bowl and whisk till fully blended. Style for seasoning.

5. In a serving bowl mix the cooled cauliflower, olives, sun-dried tomatoes, parsley, basil and chives. Drizzle sufficient of the dressing over the substances and blend till properly coated. Style for seasoning. Chill within the fridge. When chilled, serve.

Recipe be aware: When you have any dressing leftover, refrigerate till utilizing because it consists of yogurt.

(Diane Rossen Worthington is an authority on new American cooking. She is the writer of 18 cookbooks, together with “Severely Easy Events,” and a James Beard Award-winning radio present host. You’ll be able to contact her at www.seriouslysimple.com.)