Recipe: Warm Cauliflower Salad
- FAST
- HEALTHY
- MAKE-AHEAD
- VEGETARIAN
Ingredients
- 3 tablespoons Annatto Oil
- 7 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
- Freshly ground pepper
- One 3-pound cauliflower, cut into 1-inch florets
- 1 1/2 cups water
- Ají for serving
- Sherry vinegar, for drizzling
- Heat the Annatto Oil in a large saucepan. Add the garlic and cook over moderate heat until golden, about 1 minute. Add the onion and cook, stirring frequently, until softened, about 4 minutes. Add the cumin, salt and pepper and stir in the cauliflower until coated. Add the water, cover and simmer over low heat until the cauliflower is tender, about 7 minutes.
- Using a slotted spoon, transfer the cauliflower to a serving bowl. Simmer the cauliflower cooking liquid until reduced to 1/2 cup, about 4 minutes. Pour the liquid over the cauliflower and toss. Serve warm or at room temperature, with Ají, and sherry vinegar for drizzling.
- From Heart of the Andes
- Published May 2001





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