Recipe

Cauliflower-Raisin Salad

by: Chef Roy Harland

Cauliflower and California raisins create an interplay of flavors and textures.

Details

Serves:

INGREDIENTS

Dressing

1/2 c. extra virgin olive oil
2 tbsp. white wine vinegar
1 tbsp. granulated sugar
1/4 tsp. cayenne pepper
1/4 tsp. freshly ground black pepper
1 tsp. kosher or sea salt
1 tbsp. chopped Italian parsley

Salad

1 c. brown rice
1 head cauliflower
1/2 c. California raisins
1/4 c. toasted pine nuts
Kosher or sea salt and freshly ground black pepper

PROCEDURE

Dressing

Whisk ingredients together. Set aside.

Salad

Cook the brown rice according to package instructions. When it is done, drain in a fine mesh strainer.

While the rice is cooking, trim any green leaves from cauliflower and, using a paring knife, remove the core. In a large saucepan, bring about 4 quarts of water to a boil. Lightly salt the water and add the head of cauliflower. Boil for about 4 minutes or until cauliflower is just tender in the center when tested with the point of a sharp knife. Remove from water and drain. Refrigerate until cool. Remove florets and reserve.

In a mixing bowl, toss the rice with the raisins and pine nuts. Carefully mix in the cauliflower and enough dressing to coat well. Season to taste with salt and pepper. Serve at room temperature with grilled fish, meat or chicken.

Nutrition Information (per serving)

Calories 610(44% from fat); Total Fat 30g (sat 4.5g, mono 22g, poly 3g); Cholesterol 0mg; Protein 10g; Carbohydrates 77g; Fiber 7g; Iron 3mg; Sodium 690mg; Calcium 62mg