Garlic Mashed Cauliflower
This easy dish makes delicious use of cauliflower's delicate, nutty taste. With just a handful of ingredients and a touch of elbow grease, you'll have a fragrant side dish that's a perfect companion f...
A delicious seasonal salad from Molly Martin, chef and owner of Junper Green, that makes perfect use of the winter bounty. Juniper Green is now located at Old School Farm in Bells Bend.
Ingredients
Slaw
- 1 head cauliflower
- 1 head Napa cabbage
- 1 head radicchio
- 1 small red onion
- 4 Satsumas, (or oranges) peeled and separated into sections
- 1/4 cup mint leaves
Sherry Citrus Vinaigrette
- 1 orange, juice and zest
- 1/2 lemon, juice and zest
- 1 cup olive oil
- 1/4 cup sherry vinegar
- 1/2 tablespoon creamy Dijon mustard
- 1/2 tablespoon maple syrup
- 1 teaspoon minced garlic
- 1/2 teaspoon kosher salt
- pinch of white pepper
Instructions
1. To prepare slaw, with a sharp knife or on a mandoline, shave the cauliflower, cabbage, radicchio, and red onion into very thin slices. Rough chop mint, leaving some larger pieces.
2. To prepare vinaigrette, combine ingredients and whisk until well blended. Toss with vegetables to coat. Adjust salt and pepper to taste. Add satsumas and mint last and lightly toss again to incorporate. Allow flavors to marry for roughly 1 hour, then serve at room temperature.
Optional add-ins: toasted almonds, sunflower seeds, kale
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