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
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.