Vegetable Summer Salad Recipe with Cauliflower Crumbles

Enjoy the crunchy cauliflower crumbles in this vegetable summer salad.



From "The Summer Table"
July 2015

Total Hands-On Time: 10 minutes

Yield: 4 servings

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As soon as it gets warm enough to sit outside, we all want to dine al fresco. In The Summer Table (Sterling Epicure, 2015) Lisa Lemke has grouped delicious recipes into eleven convenient menus for a variety of occasions. Whether you want to host a fabulous vegetarian lunch or serve simple and delicious hors d’ouvres, your summer appetite will thank you for preparing these dishes. This Vegetable Summer Salad Recipe with Cauliflower Crumbles is from the section, “Extra Side Dishes.”

Vegetable Summer Salad Recipe with Cauliflower Crumble 

I’m a sucker for contrasts: Warm and cold, sweet and salty, and, last but not least, smooth and crunchy. This has led me to wonder if warm, crumbled cauliflower florets might be the perfect contrast to the cool veggies in this summer salad. I believe they are!

Ingredients:

Salad

• 1 bundle of green asparagus
• 1/2 cucumber
• 1 red onion
• 3-1/2 ounces (about 1-1/2 cups) sugar snap peas
• About 2 ounces (about 1-1/2 cups) mixed salad greens
• 1/3 head of cauliflower (about 7 ounces)
• Grated zest of 1 lemon (preferably organic)
• Flaked sea salt and black pepper

Dressing

• Scant 1/2 cup Greek whole milk yogurt
• Scant 1/2 cup finely grated parmesan cheese
• Grated zest of 1/2 lemon (preferably organic)
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon Dijon mustard
• Salt and black pepper
• Water

Instructions:

1. Bring a large pot of salted water to a boil. Break off the tough ends of the asparagus, if they are hard, and boil the remaining stalks until al dente, about 2 minutes. Drain, peel, seed, and slice the cucumber into thick pieces. Finely slice the onion. Slice the sugar snap peas into thick strips. Add the salad greens and toss everything together in a bowl.

2. To make the dressing, whisk together all the dressing ingredients, except for the water. Whisk in the water until you have reached the desired consistency, and season with salt and black pepper. Coarsely chop the cauliflower until crumbly, either in a food processor or with a sharp knife.

3. Roast the cauliflower crumbles briefly in a dry frying pan on high heat until they get a little color. Remove from heat and stir in the lemon zest. Toss the salad and top with the cauliflower crumble. Serve with the dressing, flaked salt, and black pepper on the side. I prefer the crumble to be room temperature, but the salad is just as good served cold.

More from The Summer Table:

Grilled Artichokes Recipe with Gremolata
Mushroom, Sage and Onion Custard Tart Recipe


This excerpt has been reprinted with permission from The Summer Table, by Lisa Lemke and published by Sterling Epicure, 2015.