Roasted Cauliflower Salad with La Pluie & Snap Peas

Roasted Cauliflower Salad with La Pluie & Snap Peas

Serves 4.

Cauliflower is such a good sport — it plays well with so many flavors. For this salad, we roast the cauliflower, add radish, snap peas, and scallions, then dress it with a lemony vinaigrette that’s infused with La Pluie, our intriguing blend of earthy and bright herbs. The finishing touch is a generous handful of rich pistachios. Serve the salad on its own or atop a bed of peppery arugula.    

Be sure to preheat the baking sheet in the oven — adding the cauliflower florets to a very hot pan encourages them to brown quickly without overcooking. If you make this salad in advance, wait until just before serving to add the pistachios.

For the salad:
1 head cauliflower, cut into 1-inch florets
2 teaspoons olive oil
¼ teaspoon sea salt
6 ounces sugar snap peas, thinly sliced on the bias
5 medium radishes, halved then thinly sliced
2 scallions, white and green parts, thinly sliced on the bias
¼ cup roasted pistachio kernels, roughly chopped

For the dressing:
¼ cup  extra virgin olive oil
¼ cup lemon juice
2 teaspoons La Pluie, plus more for serving
½ teaspoon sea salt

Roast the cauliflower  Place a rimmed baking sheet on the middle rack in the oven; preheat the oven (and baking sheet) to 425° F.

Put the cauliflower florets into a large bowl, add the oil and salt, and toss to coat the florets. When the oven is heated, carefully remove the hot baking sheet and transfer the florets onto it — they should sizzle immediately. Quickly arragne them so that a cut side is touching the pan and they are spread out evenly. (Set the bowl aside to use again later.)

Return the pan to the oven and roast until the cauliflower is well-browned on the bottom, 15-20 minutes. Remove the pan from the oven and let the cauliflower cool slightly, then transfer it to a cutting board and chop it coarsely.

Make the dressing  While the cauliflower roasts, put the oil, lemon juice, La Pluie, and salt into the bowl used to toss the cauliflower. Whisk until emulsified.

Finish the salad  Transfer the chopped cauliflower back to the bowl with the dressing in it and add the snap peas, radishes, scallions, and pistachios. Toss to mix and coat with dressing.

Scoop the salad into a serving bowl and garnish it with a sprinkle of La Pluie. Serve warm or at room temperature.

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