Tuesday, October 18, 2011

One Great . . . Cookbook giveaway

Fans of roasted cauliflower, here's a new way to use it: Toss it with herbs, olives and capers to make a salad. We got the recipe from the new cookbook-with-attitude, "Party Like a Culinista," by Jill Donenfeld and Josetth Gordon (Lake Isle Press, $21.95).

Donenfeld and Gordon are caterers and party experts who are into easy entertaining with whole foods and simple recipes.

Want to win a copy of the book? Email me your name with "Culinista" in the subject line. We'll pick a winner by random drawing and post it here. Deadline: 9 a.m. Friday.

Party on, kids.

Roasted Cauliflower Salad

From “Party Like a Culinista,” by Jill Donenfeld and Josetth Gordon (Lake Isle Press, $21.95).

2 heads cauliflower, chopped into florets

3 tablespoons extra virgin olive oil

1/2 teaspoon fine-grain sea salt

3/4 cup crushed walnuts

1/2 cup chpped flat-leaf parsley

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh mint

2 tablespopons chopped fresh oregano

3/4 cup pitted kalamata olives

2 tablespoons juice from the olive jar

2 tablespoons capers packed in brine, crushed

2 teaspoons caper brine

2 tablespoons fresh lemon juice (about 1 lemon)

2 teaspoons grated lemon zest

1/2 teaspoon freshly ground black pepper

PREHEAT oven to 375 degrees. Toss the cauliflower with the olive oil and salt. Spread on a rimmed baking sheet and roast 20 to 30 minutes or until the edges of the cauliflower are starting to brown. Cool.

SPREAD the walnuts on a rimmed baking sheet and toast in the oven until browned and fragrant, about 10 minutes. Cool.

Toss together the cauliflower, nuts, herbs and olives in a large bowl. Blend the olive juice, capers, caper brine, lemon juice, zest and pepper in a small bowl. Drizzle over the cauliflower and toss again. Serve cold or at room temperature.


A Peacock said...

This is an awesome recipe I finality cooked today!