Summer Salads for Winter
Still in our heat wave, but with great winter vegetables about, it seems an ideal time to experiment with some summer salad recipes. Which, given the time frame, will be perfect by the time summer actually rolls around.
First up:
CAULIFLOWER AND ROASTED PEPPER SALAD
INGREDIENTS:
16 ounces of fresh cauliflower
1 orange bell pepper, julienned
2 tablespoons of olive oil
1/2 a lemon
1 teaspoon of oregano
1 teaspoon of basil
1/2 teaspoon of paprika
salt, pepper and garlic powder to taste
DIRECTIONS:
Set your oven to Broil and julienne your pepper. On a foil-lined sheet, lay out your peppers, sprinkling them on both sides with your olive oil and a dusting of salt. Roast them to your desired roastedness- mine I roasted about 10 minutes- but keep a close eye on them, as they could easily burn.

In the meantime, boil your cauliflower until tender. Drain in a colander and remove to a mixing bowl, dousing it in the juice of your lemon.

Add your roasted peppers to the cauliflower, leftover oils and all. Mix in gently (so as not to disintegrate the cauliflower), adding seasonings when ready. I went for an Italian feel with my salad, but I think it would be equally nice with French or Mexican seasonings. Or even Greek, if I knew what magic they used to make things so delicious.
Refrigerate for at least one hour, letting the flavors soak in and the salad cool.

This paired marvelously with a grilled cheese sandwich (not my best work here). Delicious, easy and something I’ve never had. Can’t say that every day.
To summer in winter!