Cauliflower Salad with Olives and Bread Crumbs
Here's a way to liven up side dishes on your dinner table. It's slightly adapted from Mark Bittman's recently rejuvenated blog, a chatty site with recipes that are designed for the enjoyment of food, rather than the work. The garlic-flavoured bread crumbs are crisp and tasty, but I've reduced the volume of bread crumbs compared to the amount Bittman suggests. I also steam the cauliflower for less time than he indicates because it continues to cook during the browning process. The salty olives and slightly sweet taste of onion produce interesting notes. Otherwise, this dish can be adapted in various ways. Add or use other vegetables, and if you top it with a tangy cheese of your choice - feta, jarlsberg, blue cheese - you've got supper in a dish.
Here are more ideas for unique Side Dishes you'll love.
Prep Time: 45 minutes
Serves 4
Ingredients
4 tablespoons olive oil, plus more as needed
1 tablespoon chopped garlic
3 / 4 cups bread crumbs
Salt and pepper
1/2 cup chopped fresh parsley
1 large cauliflower (1 1/2-2 pounds), cut into bite-sized florets
1 small red or yellow onion, sliced
1/2 cup chopped pitted black olives
2 tablespoons red wine vinegar
Method
1. Put 2 tablespoons of the oil in a large skillet over medium heat. When it’s hot, add the garlic and cook, stirring frequently, until it becomes fragrant, about 1 minute. Add the bread crumbs and cook, stirring occasionally, until they’re toasted, 3 to 5 minutes. Sprinkle with salt and pepper and transfer the mixture to a small bowl.
2. Wipe out the skillet, return it to medium-high heat, and add the remaining oil. When it’s hot, add the cauliflower, sprinkle with salt, add 1 cup water, and quickly cover the pan. Cook, shaking occasionally, until you can barely pierce a floret with a sharp knife, no more than 5 minutes. The cauliflower will continue to cook through the next stage.
3. Remove the cover, scatter the onion over all, and cook, undisturbed, until the water evaporates and the cauliflower starts to brown, 5 to 10 minutes. Add olive oil if needed. Stir once or twice and transfer the vegetables to a large bowl. Let sit for a few minutes to cool.
.
4. Add the olives, vinegar, and the bread crumbs. Toss, taste, and adjust the seasoning. Top with parsley and serve.
Here's a way to liven up side dishes on your dinner table. It's slightly adapted from Mark Bittman's recently rejuvenated blog, a chatty site with recipes that are designed for the enjoyment of food, rather than the work. The garlic-flavoured bread crumbs are crisp and tasty, but I've reduced the volume of bread crumbs compared to the amount Bittman suggests. I also steam the cauliflower for less time than he indicates because it continues to cook during the browning process. The salty olives and slightly sweet taste of onion produce interesting notes. Otherwise, this dish can be adapted in various ways. Add or use other vegetables, and if you top it with a tangy cheese of your choice - feta, jarlsberg, blue cheese - you've got supper in a dish.
Here are more ideas for unique Side Dishes you'll love.
Prep Time: 45 minutes
Serves 4
Ingredients
4 tablespoons olive oil, plus more as needed
1 tablespoon chopped garlic
3 / 4 cups bread crumbs
Salt and pepper
1/2 cup chopped fresh parsley
1 large cauliflower (1 1/2-2 pounds), cut into bite-sized florets
1 small red or yellow onion, sliced
1/2 cup chopped pitted black olives
2 tablespoons red wine vinegar
Method
1. Put 2 tablespoons of the oil in a large skillet over medium heat. When it’s hot, add the garlic and cook, stirring frequently, until it becomes fragrant, about 1 minute. Add the bread crumbs and cook, stirring occasionally, until they’re toasted, 3 to 5 minutes. Sprinkle with salt and pepper and transfer the mixture to a small bowl.
2. Wipe out the skillet, return it to medium-high heat, and add the remaining oil. When it’s hot, add the cauliflower, sprinkle with salt, add 1 cup water, and quickly cover the pan. Cook, shaking occasionally, until you can barely pierce a floret with a sharp knife, no more than 5 minutes. The cauliflower will continue to cook through the next stage.
3. Remove the cover, scatter the onion over all, and cook, undisturbed, until the water evaporates and the cauliflower starts to brown, 5 to 10 minutes. Add olive oil if needed. Stir once or twice and transfer the vegetables to a large bowl. Let sit for a few minutes to cool.
.
4. Add the olives, vinegar, and the bread crumbs. Toss, taste, and adjust the seasoning. Top with parsley and serve.