As I shoved the last bite of this salad into my mouth the other day, I knew I would have to share it with you all. I’ll make this short, sweet, salty and sour.
It’s become clear that I not only have an issue with baked eggs, but cauliflower too. I can’t get enough lately. I want it all, and I want it now. This salad sort of threw itself together as I stood in the kitchen, watching it all unfold before my eyes. It was as if my brain couldn’t keep up with my hands, grabbing, tossing, mixing, and then there we were. Me and my salad. Sitting down to a lovely lunch together.
This bad boy has it all. A gentle nuttiness from the caramelized bits of cauliflower, a pungent brininess from the fried capers, gentle heat from the almonds and a slight sweetness from the dried apricots. All this pulled together with a creamy orange-scented yogurt dressing. It might sound a bit much, but believe me when I tell you these flavours were meant to be married into one big delicious family. And then eaten by you!
Cauliflower Salad with Almonds, Apricots & Fried Capers
1 large (2 small) head of cauliflower, cut into bite-sized florets
1/3 cup raw almonds
pinch or two cayenne pepper, optional
1/4 cup capers, stems removed if necessary
small handful of dried apricot slices, diced
1/2 cup orange-yogurt dressing (recipe follows)
fresh ground pepper, to garnish
Preheat oven to 350.
Toss cauliflower florets with 2 pinches of salt and enough olive oil and to lightly coat. Pour onto a baking sheet and bake for 10-15 minutes or until florets begin to brown around the edges. Turn florets over and bake for another 6-7 minutes until golden.
While cauliflower cooks, put a small saucepan over medium heat and drizzle very lightly with olive oil. Add the almonds and a pinch or two of cayenne pepper, more if you like it spicier. I didn’t add salt to mine, but you can if you’d like. Let sit for 3 minutes until lightly toasted on one side. Shake the pan and let toast for another 1-2 minutes until fragrant. Remove to a paper towel lined plate to cool.
In the same pan, add 1/3 cup olive oil and bring to med-high heat. Add the capers and let them fry until they’ve opened slightly and start to crisp up, 40-60 seconds for small capers, 1-2 minutes for large ones like I used. Remove with a slotted spoon to a paper towel lined plate to cool.
Toss the cauliflower, almonds, capers and apricots into a large mixing bowl and toss with 1/4 cup dressing. If it’s too dry, add a little more until it’s coated to your liking. Serve warm with lots of pepper and dressing on the side for those who want more.
makes 1 cup
If you don’t use all the dressing, it makes a great marinade for chicken!
1 cup plain Greek yogurt
zest from 1/2 large orange
juice from 1/2 large orange
1/2 tbsp honey
2 tbsp olive oil
Mix all but the water in a small bowl. If the texture is thin enough already (it should be similar in texture to a slightly thicker buttermilk), don’t add water. If it needs to be thinned slightly, add water 1/2 tbsp at a time until texture is to your liking. Taste for seasoning and add more salt, honey or orange juice if needed.