Sarah Grueneberg (Monteverde) loves cauliflower for its versatility. “It’s great raw, blended, or roasted,” she says. “Like a blank canvas.” Good news: Nichols Farm & Orchard will have fresh heads at Green City Market by mid-June.
Sarah Grueneberg’s Warm Cauliflower Salad
Yield: 4–6 servings
Time: 1 hour
| ⅓ cup | Red onion, julienned |
| 1 cup | Cherry tomatoes, halved |
| 3 oz. | Aged Manchego cheese, diced |
| 2 Tbsp. | Rice wine vinegar |
| 3 Tbsp. + ⅛ cup | Extra virgin olive oil |
| ½ tsp. | Sea salt |
| 1 | Cauliflower head, cut into florets |
| 2 cups | Arugula |
| ¼ cup | Chopped Marcona almonds |
1. Heat the oven to 400 degrees.
2. In a large salad bowl, combine the onion, tomatoes, and cheese with rice wine vinegar, 3 tablespoons olive oil, and a pinch of sea salt. Set aside.
3. Mix florets with 1/8 cup olive oil and 1/2 teaspoon salt, place on a foil-lined cookie sheet, and roast until well caramelized (about 30 minutes).
4. Let the cauliflower cool for 10 minutes, then add to onion mixture and toss. Garnish with arugula and almonds.