Seasonal Schmeasonal... Part II

Okay, so I got that Caesar Salad thing out of my system yesterday and as I used to say to the kids, "You can moan and you can groan, but..."  The big BUT is that the Romaine lettuce at the market looks like it was put through the wringer. Well, DUH! It's been on the truck and stuck in the ice and snow between here and there (where?). Anyway, it was a wintertime craving that I had... nothing more. I bought cauliflower, shallots, flat leaf parsley, and hazelnuts instead. So tonight it's a salad made with roasted cauliflower  ... a bit more seasonal and the cauliflower is gorgeous!

This recipe came from the Internet a year or so ago. Back then, I didn't worry about crediting sources. Who knew I'd be blogging about food at that point? Anyway, it's a nice take on cauliflower and the addition of the nuts is inspired. I'm thankful that someone had the brains to combine these ingredients in such an easy and tasty way! If your Romaine looks as sad and sorry as the greens here in the boondocks, see about the cauliflower and try this... I'm having it with a marinated top round steak broiled medium-rare and a glass of Cabernet.

Roasted Cauliflower and Italian Parsley Salad - printer friendly

Roasted Cauliflower and Italian Parsley Salad

1 large head cauliflower, washed and broken into florets

1/4 c. olive oil

1 tsp. kosher salt

1/2 tsp. black pepper

1 1/2 tbsp dry white wine

1 medium shallot, minced

1/2 tsp. Dijon mustard

1/4 c. hazelnut or walnut oil

2 c. Italian parsley leaves, washed and roughly chopped

1/2 c. hazelnuts or walnuts, chopped and toasted (hazelnuts are best!)

Toss the first four ingredients together in a large plastic bag until the cauliflower is coated.

Spray a rimmed cookie sheet with a light layer of cooking spray and arrange the cauliflower in one layer.

Cover with foil and bake in a 450 degree oven for about 15 minutes (just until you can smell it cooking).

Remove the foil and turn the cauliflower to brown evenly.

Continue roasting uncovered until the cauliflower is tender/crisp - about 10 minutes.

Remove from the pan and cool slightly.

In a large salad bowl, layer the cauliflower and Italian parsley and set aside.

Using a hand blender or small food processor, combine the white wine, Dijon, most of the shallot and puree the mix.

Drizzle in the hazelnut oil slowly and blend until the dressing is a creamy white emulsion.

Add the rest of the minced shallot to the dressing, drizzle it over the salad and toss lightly.

Top with roasted nuts and some additional black pepper.

Note: If you prefer the salad warmer, just zap the cauliflower in the microwave to re-heat it and then toss it with the Italian parsley and the dressing.