Frugal Seasonal Veggies: Cauliflower

I am trying to get back into the swing of serving more vegetables.  I have been traveling a lot, and noticed that it is extremely difficult to try to eat a lot of veggies while on the road.  Airports, airplanes, hotels, and restaurants seem to like serving huge slabs of meat, lots of breads or starches, and veggies as a garnish.  I thus find it quite pleasant to be in my own kitchen and preparing delicious and healthy meals.  During this time of year, I try to optimize the preparation of cruciferous vegetables given their cold fighting abilities. In winter, cauliflower is usually fairly inexpensive by pound, especially whole.  Cauliflower is a vegetable that I am just getting acquainted with. I enjoy preparing mock mashed potatoes with cauliflower. It isn’t starchy, but with roasted garlic, makes a nice side dish.  I also like roasting cauliflower with a bit of chili powder.  The following recipe for marinated cauliflower is a nice contrast, the vegetables are still crunchy and tangy from the marinade.

Marinated Cauliflower

3-4 cups cauliflower florets
1 carrot, peeled and grated
1/2 red onion, diced
2 T parsley, chopped
1 cucumber, sliced thin
vinaigrette dressing

Blanch the cauliflower in boiling water for 3-4 minutes. Just enough to be crisp tender. Drain.  In a large mixing bowl, combine cauliflower, carrots, onion, parsley and cucumber.  Add about 1/4 dressing and toss lightly to blend.  Just before serving, add a couple more tablespoons of dressing if the salad seems dry.

Vinaigrette Dressing
1/4 red wine vinegar
1 t mustard
1 shallot minced
1/2 cup olive oil
salt, pepper to taste

Combine in a small jar and shake well.

shared at Frugal Friday, Pennywise Platter, Ultimate Recipe Swap, and Food Renegade