The library has become one of my favorite places – it’s peaceful, there are so many things to choose from, and it’s free! The library in Santa Monica felt like a Borders where everything was free the first time I went there. Now, it’s a great place to check out movies, novels, and COOKBOOKS! My most recent checkout was a Moosewood cookbook centered around various celebrations. In addition to the Spanish Chickpea Stew recipe I adapted from the book, I also really like this cauliflower “toss”. This is a tangy side dish with fresh flavors. I modified the one from the cookbook to be a little sweeter and incorporate a curry flavor. I call it “green” cauliflower because the dressing makes the whole mixture turn green.
Here’s what you will need:
1/2 cup olive oil
1/4 cup lemon juice + an additional squeeze from a lemon
small handful chopped herbs – I did parsley, but think this would be really delicious with a parsley/basil or parsley/cilantro combo
2 cloves garlic
pinch of salt
1 teaspoon curry powder
1 head cauliflower, cut into small florets
1 bell pepper, cut into medium strips (I used red and cut it a bit larger for those in my family that don’t eat peppers and would need some ease in picking them out)
1 red onion, thinly sliced
1 1/2 cups roughly chopped green spanish olives
1 cup golden raisins
Here’s what you do:
1. Preheat the oven to 375 degrees.
2. Boil a large pot of salted water.
3. Dressing: Combine the olive oil, lemon juice, herbs, garlic, salt and curry powder in a blender. Mix well to combine and set aside.
4. Sprinkle the sliced onions in the bottom of a large dish. Squirt the additional lemon juice over the onions. Throw the raisins and olives in the bowl.
5. When the water is boiling, add the cauliflower and cook for about 4-5 minutes. Remove from the boiling water with a slotted spoon and add to the bowl.
6. Place the bell pepper into the boiling water for about 2 minutes. Drain from the water and add to the bowl.
7. Pour the green dressing all over the mixture and stir well to combine. Cover and let sit for about 10 minutes to allow the flavors to combine. Then, put the mixture in the oven for 20 minutes so that the onion cooks to take off the raw edge.