Try this Cauliflower Salad before summer ends

Go to San Diego for the farmer’s markets alone. They’re amazing—every kind of orange you can imagine, strawberries, greens, tomatoes, flowers, berries. Four blocks of downtown streets are sectioned off to display each farmer’s home-grown fruits and vegetables. We toured and tasted our way through San Diego’s Little Italy farmer’s market back in April. My one souvenir that keeps on giving—a copy of the March/April 2016 issue of Edible San Diego. I know their Dallas publication well. It’s made for the epicurean, by the epicureans.

A healthier version of the classic potato, the recipe that I love from my souvenir issue is the cauliflower salad. It’s so Californian—fresh, light, colorful and super tasty. Here is my modified interpretation of the salad. You can thank me later:

Ingredients

1 small head of cauliflower, cleaned and roughly cut into 1-inch pieces

1 tablespoon olive oil

1/2 medium red onion, finely diced

4 scallions, thinly sliced

1/2 cup sliced black olives

1/4 cup dill pickle, finely diced

1 tablespoon dried dill (or fresh if you have it)

2 tablespoons mustard

2-1/2 tablespoon mayonnaise

salt & pepper to taste

Directions:

Preheat oven to 375-degrees.

Mix cauliflower with olive oil, 1 tablespoon mustard, 1/2 tablespoon dried dill, 1 tablespoon mayonnaise and a few pinches of black pepper until well coated. Spread cauliflower in a 9×13″ glass baking dish.

Bake for 10 minutes. Mix and bake for another 10 minutes. Mix and bake for another 5 minutes until cauliflower is tender and lightly browned. Allow cauliflower to cool to room temperature or chill overnight.

Mix in remaining ingredients, add salt & pepper to taste, and chill for 30 minutes before serving. Refrigerate leftovers for up to 4 days.

Make it vegan by subbing olive oil or avocado oil for mayonnaise. Serves 3 to 4 side servings.

The original recipe can be found in the March/April 2016 issue of Edible San Diego. Enjoy!

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