Tuesday, January 06, 2015

So Many Meals. So Little Time Toiling in the Kitchen.

Here's a hardy winter salad for you that can be assembled with little energy and even less time. Break one head of cauliflower into small-ish florets, toss with olive oil, salt and black pepper and roast on a baking sheet in a 425 degree F. oven for 20 minutes or until soft and browned. Place roasted cauliflower in a large serving bowl and add some roughly chopped parsley and 3/4 cup chopped walnuts. If you have the time or inclination you could roast the nuts first, over low heat, in a dry skillet for about 3-4 minutes, shaking constantly. We didn't bother.

Add some rinsed and torn arugula.

Now add a cup of horseradish cheddar cheese (or plain cheddar or even Swiss cheese) cut into small cubes and also, a large handful of dried cranberries. Drop in 1 T. of Dijon mustard. Pour on some more olive oil and a few splashes of red wine vinegar. Season with salt and black pepper and toss in the bowl. Serve immediately or whenever.

Cauliflower and Cheddar Salad with basmati rice and our favorite potato curry. The curry also happens to be one of the fastest to prepare that we one of and you can grab the recipe for our Western Gujarati Potato Curry right here in the Cafe Drake HRV archives.

Sometimes, just sometimes, lunches really do look like this at Cafe Drake HRV. And we wouldn't change an item on that kitty cat serving tray. Tortilla chips, Cauliflower and Cheddar Salad, Roasted Zucchini Puree, mango habanero salsa and leftover Hoppin' John and collard greens.


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