Cauliflower Salad

Cauliflower is sometimes bracketed with vegetables like broccoli, to be avoided at all times and especially in institutions where it’s boiled like an old fashioned laundry.  In fact, bought fresh and local, it has a rich nutty flavor and this recipe brings out its very best.

You’ll need:
1 head of cauliflower
3 tablespoons extra-virgin olive oil
3 garlic cloves, chopped
½ cup chicken stock
2 tablespoons red wine vinegar
Red pepper flakes

Cut cauliflower into small florets. Cook them for 4 or 5 minutes in olive oil, browning the florets until you see them start to caramelize.

Add the garlic, making sure not to let it burn (which makes it as bitter as a berated chef)

Add the chicken stock, maybe 1/2 cup for a medium sized cauliflower head.

Turn down low and effectively steam the cauli until you can put a skewer through the florets (approximately 10 minutes), but remember not to allow it to become mushy, which is even less desirable than an over-sentimental grandmother. Season with salt.

Remove from the heat, drizzle with the red wine vinegar and sprinkle with red pepper flakes

Set the salad aside to cool. Serve at room temperature.