the friday feed: cauliflower

Toward the end of the farm season there were some beautiful heads of cauliflower on the shelves. They were gorgeous - huge, freshly picked heads of the typical white cauliflower but then gold and purple showed up to add some color and interest.

Cauliflower is an old vegetable, originating in the Eastern Mediterranean region and evolving from wild cabbage. Arab scientists first documented it around the 12th or 13th century. It spread to Italy and Rome, eventually reached France by the 17th century and became more widely cultivated across Europe. Then it made its way across the pond. Cauliflower's "cousins" include broccoli, kale, and Brussels sprouts. 

From cabbage, it grows,

Crunchy, raw, or softly steamed,

Very versatile.

I love vegetables that are familiar and I can't resist buying the ones that are a little bit different. Isn't this golden cauliflower gorgeous? I just had to buy it. And then it sat in my refrigerator for a few days, right during the chaos of my son's upcoming wedding. I needed to do something with it because there was absolutely no way it would end up in the trash bin. 

I was tasked for providing some food for the bridesmaids' and groomsmen's lunches before the wedding ceremony. I went to Submarine House and bought a big tray of sandwiches. I told my son what was the wedding day sustenance was, he said, "Thank you. Oh by the way...the maid of honor is vegan."

Well, alrighty then. 

My thought went to the cauliflower. It was the answer for a vegan meal and would rescue this beautiful Brassica from becoming unnecessary waste. A google search bought up a gazillion cauliflower recipes and one right off the bat caught my eye, Roasted Cauliflower and White Bean Salad. The wonderful thing was that all the ingredients were in my pantry.

The young lady was very surprised that I did this. "This is the nicest thing anyone has ever done for me." I don't think it was but she was caught up in the moment and it was a gracious sentiment. This was easy to make, didn't add any stress, and feeding people is one of my "love languages."

⭘ ⭘ ⭘ ⭘ ⭘ ⭘ ⭘ ⭘ ⭘ ⭘ ⭘ ⭘ ⭘ ⭘ ⭘ ⭘

Roasted Cauliflower and White Bean Salad

Salad

1 medium cauliflower (about 2 pounds), cut into 2-inch florets (about 7 cups) 

2 tablespoons extra virgin olive oil 

Generous ¼ teaspoon kosher salt 

¼ teaspoon black pepper 

4 cups arugula (I had a mix of arugula and spinach)

One 15-ounce can white beans, drained and rinsed 

½ cup thinly sliced celery   

Basil leaves 

Dressing

4 tablespoons extra virgin olive oil 

2 tablespoons lemon juice 

2 tablespoons finely chopped fresh basil leaves 

1 teaspoon Dijon mustard 

1 teaspoon maple syrup 

1 small garlic clove 

Kosher salt and black pepper to taste 

Directions

1. Arrange a rack in the middle of the oven and heat to 425°F. 
2. For the salad, place cauliflower florets in a large bowl. Drizzle olive oil over florets and gently toss to combine. Season with the salt and pepper. Transfer to the a baking sheet. Bake, turning halfway through, until golden and tender, 20 to 24 minutes.
3. While the cauliflower is roasting and before assembling the salad, prepare the dressing. Place the olive oil, lemon juice, basil, Dijon mustard, maple syrup, and garlic in a Mason jar with a tight-fitting lid. Shake to combine. Adjust flavor with salt and pepper.
4. To assemble the salad, arrange the arugula, beans, and celery in a large, shallow bowl. Pour half the dressing over the mixture and toss gently to combine. Top with the cooked cauliflower; add remaining dressing. Toss to combine.