Cauliflower-Caper salad. Quick, easy and make-ahead.
I am a true omnivore, though a fairly picky one. I have tried them multiple times, but I will never like an avocado. My omnivorousness means that, yes, I do eat high on the food chain at times, but it also means I truly love my veggies, fruits, legumes and grains.
The result of my omnivorous habits, however, is that gluttony and I are best buddies during the holidays. Your grandma’s peppermint brownies? I’m there and whipping up my own version for comparison. December’s when I work my way through a bit more of the Gourmet cookie book (the gingerbread is a new favorite, sorry Maida Heatter.)
But even when I’m surfing on the fat of the land, I’m thinking ahead. A few years ago, I started going vegan for a week in January. The first time, it was hard. I wasn’t used to cooking without cheese and even six years ago, it was harder to find restaurants with vegan options than it is now. Each year since, I’ve tinkered with my challenge–two years ago, I was a gluten-free vegan–a diet that didn’t work for me. (I felt worse instead of better.) Last year, I spent two weeks as a vegan with no white flour or processed sugar. I felt so good that this year I’m doing the same thing, but for three weeks. (And, yes, well okay, I really, really pigged out–see above reference to new gingerbread recipe.)
Here’s the funny thing, I’ve actually started to look forward to my challenges. It’s a time to rediscover foods and reset my sweet tooth at a healthier level. What’s even odder is that my family looks forward to it. Instead of a diet, it’s a culinary adventure and no one wants to miss out. New recipes get tried and the best of them (or easiest) work their way into the regular meal rotation.
At least at dinner.
Truth is, I don’t really like to cook more than once a day. I plan dinner, but I’ve no interest in planning breakfast or lunch. Thanks to last year’s challenge, I have the breakfast part down–my chocolate-banana almond-milk smoothie serves me in good stead morning after morning. Lunch is usually leftovers.
Only sometimes, like today, there weren’t any. So I tossed together my cauliflower-caper salad. It’s so simple, I barely consider it a recipe, but it actually is one, I suppose. Unlike leafy green salads, this one can be made and dressed ahead and transports well.
Cauliflower-Caper salad
Raw cauliflower (don’t use pre-cut)
1 T capers
fresh pepper
small amount of finishing salt–well, any salt will do, but I like the look of pink salt on this
2 T. Extra virgin olive oil
1 t. red wine vinegar
1 T. fresh parsley, finely chopped (optional)
Wash and cut cauliflower into small pieces. I usually use about a third of a medium-sized head for this. If cauliflower is extra-tough, blanch it for one minute in boiling water. Otherwise, raw is just fine.
Add other ingredients. Toss. Eat or wait. If refrigerated, let it sit out for a few minutes so that the olive oil melts before eating.
For me, at least, this doesn’t make a complete lunch, so I have some walnuts and dried apricots to add some protein and a touch of sweet to the meal.
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