I didn’t mean to come home from Madison with a cauliflower the size of my head.
But there it was – gloriously purple and calling to me. Never mind that I know full well that YA is going to be gone for two weeks. Never mind that we still had the entire capitol to walk around with this monster in my bag. Never mind that I only brought my smaller cooler for dragging stuff home and I had already bought 4 loaves of Stella’s Chili Cheese Bread. I had to have it.
It’s ways too big for just one recipe of anything (I put the can of water next to it for the photo so you can see how big it is). The first thing I’m making is Savory Cauliflower Salad from Twelves Months of Monastery Salads by Brother Victor-Antoine d’Avila-Latourrette.
| Salad | Vinaigrette |
| 1 good-sized head cauliflower, cut into florets | ¼ c. olive oil |
| 3 hard-boiled eggs, peeled, coarsely chopped | 3 Tbsp. hazelnut oil |
| 2 shallots, finely chopped | 3 Tbsp. white wine vinegar |
| 2 Tbsp. capers, drained | 1 tsp. Dijon mustard |
| 1 tsp. chopped fresh or dried tarragon | |
| Salt & pepper to taste |
- To make the salad, put the florets in the top of a double boiler set over simmering water, cover, and steam until tender, 15-20 minutes, o cook in a large saucepan of boiling salted water for about 5 minutes. Drain and allow them to cool.
2. Put the cauliflower in a good-sized salad bowl and add the eggs, shallots and capers. Toss gently to combine.
3. Whisk the vinaigrette ingredients together in a measuring cup or small bowl until thickened. Pour over the salad and toss gently to coat evenly.
Not sure what I’ll do with the other half of this giant. Maybe a Parmesan Roasted Cauliflower. Maybe a soup.
What was your last impulsive purchase/acquisition?

