Wednesday, June 15, 2011

Roasted Cauliflower Salad with Sherry Vinaigrette



Don’t you just love when you have a salad that has the “wow” factor? I know I do. Sometimes we get set in our salad making ways. I have my dozen favorite recipes that are repeatable and proven.




Late last year, my friend Helen invited me to join her book club that she has been involved in for over ten years. There are a total of eight women who are dynamic, smart, well read and great cooks. How wonderful it is to have gained six new friends to share a passion for reading and cooking.



Last month our book club selection was The Tigers Wife. Unfortunately, the reviews from the group were not as favorable as the selection for the month prior which was The Girl Who Fell from the Sky. This month we are reading Unbreakable.



Last month our hostess made the most incredible salad with roasted cauliflower. I asked her what she put in it and came up with my own version. My husband and I enjoyed on a Friday evening and it was completely satisfying. It would be perfect with a Pinot Noir.




Roasted Cauliflower Salad with Sherry Vinaigrette

1 Head Cauliflower
2 C. Mache
2 C. Curly Endive
2 C. Arugula
8 to 10 Shitake mushrooms
½ C. Toasted pecans
1 C. Gruyere cheese, grated
Olive Oil
Salt and Pepper

Dressing

2 T. Sherry Vinegar
6 T. Extra Virgin Olive Oil
Salt and Pepper

Mix together in a glass container with a lid and taste. Adjust seasonings as desired.

Preheat oven to 350.

Use a non-stick baking pan with sides. Pull apart the cauliflower and break into desired pieces. Sprinkle with olive oil and season with salt and pepper. Bake in the oven for 35 to 45 minutes or until golden brown. Remove and let cool.

De-stem the shitake mushrooms and slice. In a sauté pan, add about 2 T of olive oil and heat over medium to high heat. Add mushrooms with a bit of salt and pepper. Cook until golden brown. Remove and let cool.



14 comments:

  1. Brilliant. I need to roast more veggies MORE often. I seem to forget about it...thanks for the reminder (and how great would they be in a salad!).

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  2. Roasted cauliflower is so good! This salad looks like a winner.

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  3. I love roasted cauliflower and I know this would be such a delicious salad;-)

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  4. I love a meal of a salad like this! The mushrooms and gruyere sound great with the roasted cauliflower.

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  5. Very nice salad idea, something new and different, thanks for sharing.

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  6. I agree, I need to mix it up more and not go to my stand-by favorites. I love cauliflower, so does my husband. Hope you are having a great week.
    -Gina-

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  7. I didn't like cauliflower very much until I started roasting it, thanks to Tyler Florence! Since then, I've been in love with them.

    This is a beautiful, fresh, tasty salad. The flavors and textures balanced so nicely. Well done, Lisa. :-)

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  8. I love book clubs! Talking about books and an excuse to bake make me seriously excited. This cauliflower salad looks like an awesome way for me to spice up my boring salad routine. Thank you!

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  9. Yes, this salad definitely has Wow factor! Roasted cauliflower is so much better than steamed - great flavors for a unique salad :)

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  10. wow awesome salad and how cool to be learning great recipes from new friends

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  11. I've always wanted to be part of a reading group, but with good friends who are all educators, it seems we end up wanting our reading time to be private. The salad is fabulous. This is going to be dinner one night next week. I'll let you know how it goes.

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  12. this sounds great :D i recently did a curry roasted cauliflower, too!

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  13. this sounds great :D i recently did a curry roasted cauliflower, too!

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It simply makes me smile when I receive a new comment and I look forward to hearing from you!

 
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