I’ve started reading again. After a solid three years without finishing an entire book I suddenly found myself very sick and very sad and very bored with laying in bed all day long.
It started out well intentioned with Christine Carter’s Sweet Spot (always best to start with a self help book) which took me about a month to finish. I then picked up Melissa Bank’s Girls’ Guide to Hunting and Fishing, finishing that off in about two weeks. Leading me to the cheap and easy indulgence of Kristin Hannah’s Magic Hour, which was like a Snickers bar for the brain—easily and quickly devoured (that one took less than a week) and now I’m reading A Thousand Acres by Jane Smiley a book whose words are so simple and beautiful I’m equal parts mesmerized and envious.
Anyway, I’m happily hooked so if you have any good book recommendations I’ll gladly take them.
As you are probably fully aware, cauliflower is apparently the star vegetable of the century (sorry kale). It can be used to make pizza crust, rice, and steaks unfortunately no one has figured out how to make noodles out of it, but I’m sure that will happen any day now. It’s no wonder, cauliflower has this distinctive taste and texture that makes it all at once interesting and adaptable.
In my world I like cauliflower to be reminiscent of cauliflower. If you’re like me then this salad is where its at.
Best part: it’s super easy to make. First, the dressing. Garlic gets minced.
This dressing has anchovies which add a full-forced saltiness that can’t be achieved by just salt. The end result isn’t fishy, just sayin’ in case you hate anchovies.
Next jalapeño, leave the seeds in there if you like spicy.
Put it all in a small bowl then add the lime juice, salt, pepper, and cumin. Slowly mix in the oil until all is combined.
Next cook the cauliflower until juuuuuuust tender, you want to keep a tad bit of crunch.
Then toss it all together while its still warm. Serve immediately topped with some thinly sliced scallions.
A few of my other favorite spring salads:
- Warm Green Bean Salad with Tangerines, Pistachios, and Dates
- Carrot Fennel Slaw
- Kale, Cara Cara Orange, and Smoked Almond Salad
All ¡Hola! Jalapeño Salads are HERE!
- 1 jalapeño, cored, seeded and minced
- 1 clove garlic, minced
- 2 anchovy fillets, minced
- Juice of 1 lime
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- 2 tablespoons olive oil
- 1 head cauliflower, cut into bite-sized pieces
- thinly sliced scallions, for garnish
- Combine jalapeño, garlic, anchovy, lime juice, salt, pepper, and cumin in a small bowl. Slowly drizzle in olive oil while whisking constantly until all has been added. Taste and add more salt or lime juice as needed.
- Bring a large saucepan of heavily salted water to a boil over medium-high heat. Add cauliflower and cook until just tender, about 3-4 minutes. Drain and immediately toss with the dressing. Garnish with scallions and serve.