{"id":565,"date":"2012-03-18T09:28:35","date_gmt":"2012-03-18T16:28:35","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=565"},"modified":"2014-03-02T12:47:58","modified_gmt":"2014-03-02T20:47:58","slug":"fantastic-warm-cauliflower-salad","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/fantastic-warm-cauliflower-salad\/","title":{"rendered":"Fantastic Warm Cauliflower Salad"},"content":{"rendered":"
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Update September 2, 2012: I brought this to a beach party this weekend and updated the measurements slightly. This salad is so flavorful!<\/p>\n

I get these Tasting Table chef recipes in my email and decided to try one, finally. This recipe for warm cauliflower salad was sooo good! My mom and I loved it! It is from a restaurant called The Pullman in Glenwood Springs, Colorado, by the chef John Little. I have made a few\u00a0modifications, like less butter and using ingredients that we had on hand.<\/p>\n

Pepper Relish<\/span>
\n1 teaspoon oil
\n1 teaspoon mustard seeds
\n1\/2 onion finely diced
\n1\/2 red bell pepper finely diced
\n1 jalapeno finely diced
\n1\/4 teaspoon turmeric
\n1 1\/2 tablespoon brown sugar
\n2 tablespoons white or cider vinegar
\nSalt<\/p>\n

    \n
  1. Heat oil and add mustard seeds.<\/li>\n
  2. When the start to pop, add onions, red bell pepper, and jalapeno and stir over high heat for a few minutes until a little soft and golden.<\/li>\n
  3. Add turmeric, brown sugar, vinegar and salt, cover and cook on low for about 15 minutes.<\/li>\n<\/ol>\n

    Vinaigrette
    \n<\/span>2 tablespoons onion minced
    \n1 tablespoons olive oil
    \n2 tablespoons white vinegar
    \n1\/2 lemon zest and juice (zest it first, then squeeze)
    \n1\/2 teaspoon dijon mustard
    \n1 tablespoon fresh or 1 teaspoon dried herbs such as rosemary or thyme
    \nSalt
    \nFreshly ground pepper<\/p>\n

      \n
    1. Mix all ingredients in a jar and let the flavors mix together.<\/li>\n<\/ol>\n

      The Salad
      \n<\/span>2 tablespoon butter
      \n1 cauliflower broken into small florets
      \n1 tablespoon honey
      \nSalt
      \nFreshly ground pepper
      \n1 package spinach leaves
      \n2-3 ounces chevre (goat cheese)<\/p>\n

        \n
      1. Heat over to 425 degrees.<\/li>\n
      2. Cook butter over medium high heat until deep brown.<\/li>\n
      3. Toss with cauliflower, honey, salt, and pepper and roast in oven for 20 minutes.<\/li>\n
      4. Toss together the spinach, roasted cauliflower, and pepper relish.<\/li>\n
      5. Drizzle with vinaigrette and top with pieces of chevre.<\/li>\n<\/ol>\n