What do you do when you've said, "no"to the same person so many times that you feel like a new approach is needed, like I'll get back to you, or say something that's not true- I did that or whatever when you haven't done anything at all. Or you could try being honest and say I'm never going to say yes or do that thing that you keep asking me about, not going to happen in this lifetime. I wish that everything in life would be as straight forward as making a salad, especially a salad that could be made ahead of time and brought to a potluck in a beautiful handmade pottery bowl. Should you tell people at the potluck that you made the bowl yourself? In your pottery studio overlooking the Pacific Ocean ?? Probably should draw a line on that one, I don't know, maybe you could give it a try. Or you could share that you made up the recipe while doing brain surgery. Might be a good way to make some crazy new friends because the people you know already know you and they won't buy the pottery studio or brain surgery thing.
Chermoula is a Moroccan marinade that packs spice (garlic, cumin, paprika, cayenne pepper, cilantro) into a healthy diet; especially good on this cauliflower salad and also can be used for chicken which we are all sick of most of the time and can be so boring for dinner. If I can find a head of purple cauliflower, I roast it together with the basic, lowly, common, cauliflower and add it to the salad.
for the salad
1 large head of cauliflower or 2 smaller ones that include a purple cauliflower, cut into florets
2 tablespoons of extra virgin olive oil, enough to drizzle over the cauliflower
1/2 red onion, sliced about 1/4 inch thick
1 cup shredded carrots
1/2 cup raisins
2 tablespoons fresh chopped cilantro
2 tablespoons sliced toasted almonds
Preheat the oven to 400F
Line a baking sheet with parchment, spread out the cauliflower(s) and drizzle with olive oil, sea salt and pepper. Bake for about 15 minutes, add the onion slices and stir the mixture. Roast until tender and everything is slightly charred on the edges (10-15 more minutes). Remove from oven and set aside to cool
for the chermoula
Leaves from a bunch of cilantro, 2 tablespoons set aside
1/3 cup extra virgin olive oil
2 tablespoons lemon juice
3-4 cloves of garlic, minced
1 teaspoon cumin seeds, toasted
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
sea salt and freshly ground black pepper to taste
Process all the ingredients in a food processor until smooth, scraping down as needed. Place the chermoula in a salad bowl, add the roasted cauliflower, onions, carrots and raisins. Toss the salad together, check seasoning-adding additional salt and pepper if needed. Sprinkle the top with cilantro and almonds. Serve warm or at room temperature.
Serves 4-6
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