We’ve used words like “adapted”, “inspired by” and “reinterpreted” a lot in this collection of recipes, but this is a true blue original recipe using simple ingredients that one might already have on hand in the refrigerator, pantry and spice cabinet. One of Kyle’s great talents as a chef is his ability to balance a dish—its flavors, textures, and colors—aside from being able to accommodate any restrictions.
This cauliflower salad is just such a creation. The cauliflower is roasted until soft and caramelized. The dressing is rich, creamy, and lightly sweet with just a note of heat. Once assembled, the garnishes of parsley, toasted almonds, and pomegranate seeds add brightness, crunch and a burst of tartness that complement the main components beautifully. Another feature of this salad is that while it is wonderful served hot, it can easily be made ahead and served cold with equally delicious results.
In addition, the dressing also doubles as a quick seasonal dip for crudités or chips and can be made a little lighter by swapping out plain yogurt (whether dairy or a vegan alternative) for the sour cream. And let’s be honest, any recipe that can serve double duty like that is a welcome addition to anyone’s repertoire. As the holidays approach, and whether you plan a plated, family, or buffet-style meal, this makes an easy first course or side dish that might even get your pickiest palates to eat their veggies.
- 1 head cauliflower, cut into florets
- 3 tbsp. olive oil
- salt and pepper
- dash red pepper flake
- ⅓ cup pumpkin puree
- 2 tbsp. sour cream
- 2 tsp. dijon mustard
- 2 tsp. maple syrup
- 2 tsp. apple cider vinegar
- pinch allspice
- ¼ cup olive oil
- ¼ cup pomegranate seeds, for garnish
- ¼ sliced almonds, toasted, for garnish
- ¼ cup roughly chopped parsley, for garnish
- Preheat oven to 475℉. Toss cauliflower florets with 3 tbsp. olive oil, salt, pepper and red pepper flake. Spread evenly onto baking sheet and roast until tender and browned, about 20 -25 minutes, flipping florets once halfway through cooking.
- For the dressing, whisk together pumpkin puree, sour cream, dijon, maple syrup, vinegar, and allspice. Gradually whisk in ¼ cup olive oil.
- To serve, spread dressing evenly over the bottom of four shallow bowls. Top with roasted cauliflower. Garnish with pomegranate seeds, almonds, and parsley.
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