Wednesday, March 16, 2011
CAULIFLOWER SALAD with TOASTED BREADCRUMBS
This is a simple but very beautiful looking delicious salad. It is prepped ahead (the evening before), so when it's time to serve it, you just need about 10 minutes of cooking time and you can already dig in.
CAULIFLOWER SALAD with TOASTED BREADCRUMBS (serves 2-4)
(for printable recipe click here)
1 cauliflower head
2 garlic cloves
dash of black pepper
sprinkle of crushed chili peppers
1/8 cup of lemon juice
1/3 cup olive oil
1/3 cup Italian style breadcrumbs
Remove the leaves and boil the cauliflower for 10 minutes in lightly salted boiling water. Remove from pot into an ice bath to stop cooking.
In a mortar and pestle crush the two garlic cloves with salt, black pepper, and crushed chili peppers. Work hard until you obtain smooth garlic paste. Add lemon juice and stir to combine. Spoon the garlicky concoction evenly over the cooled drained cauliflower. Cover with plastic wrap and put into the refrigerator to marinated for at least 30 minutes (the longer, the better).
Before serving: Into a small skillet over medium heat, put olive oil, add breadcrumbs, and toast the breadcrumbs until golden brown. Pour the toasted breadcrumbs over the cauliflower and serve. I usually cut the cauliflower into quarters at the table and serve.
If you like, you can also shave some Parmesan, Asiago, or Romano cheese as a nice addition to this salad.