Recipe

Cauliflower-Raisin Salad

by: Chef Roy Harland

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

Details

Serves: 8

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 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 brown rice according to package instructions; drain.

Meanwhile, trim any green leaves from cauliflower and remove core. In large saucepan, bring about 4 quarts of salted water to boil, and add the cauliflower. Boil about 4 minutes or until just tender; drain and cool. Separate into florets and set aside.

In mixing bowl, toss rice with raisins and pine nuts; mix in cauliflower florets 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 320(47% from fat); Total Fat 17g (sat 2.5g, mono 11.8g, poly 2.5g); Cholesterol 0mg; Protein 4g; Carbohydrates 38g; Fiber 3g; Iron 2mg; Sodium 310mg; Calcium 28mg

This recipe is found in the following categories:

Side Salads

Salads and Dressings