In the Andean region of Ecuador, salad often means hearty vegetables cooked with onions, potatoes and cheese. This lighter version—minus the cheese and potatoes—can also be made with broccoli rabe or cabbage.
More Terrific Salads
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
How to Make It
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.
The cauliflower salad can be refrigerated overnight. Bring to room temperature before serving.
Calories 99 kcal, Total Fat 7.1 gm, Saturated Fat 0.9 gm, Protein 2 gm, Carbohydrates 8 gm.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.