Cauliflower - Slaw

January 13, 2021

Cauliflower - Slaw

Makes about 3 cups which, for us, is never enough. 3 cups will be 2 large portions or 4 petite ones.

1/2 cup thinly sliced almonds
Juice of half a lemon (about 1 tablespoon), plus more to taste
1 tablespoon white wine vinegar
1/4 teaspoon fine sea salt or table salt, then more to taste
3 tablespoons (30 grams) dried cranberries
5 tablespoons olive oil, plus more for frying
2 tablespoons (about 25 grams) brined or salt-packed capers
oil for frying
1 small, compact-looking head of cauliflower (about 1 1/4 pounds)
Freshly ground black pepper
3 scallions, thinly sliced (use green and white parts)
2 tablespoons chopped flat-leaf parsley (optional, mostly for color)

Heat oven to 350 degrees F. Spread almonds on a tray and toast them until they’re a deep golden color, tossing them once or twice to ensure even cooking. This will take 10 to 14 minutes. Set aside to cool.

Meanwhile, place lemon juice, vinegar and 1/4 teaspoon salt in a small bowl. Add cranberries; set aside and let them soak while you prepare the other ingredients.

If using brined capers, drain and spread them on paper towels until most of their moisture has wicked out, about 5 minutes. If using salt-packed capers, soak them in water for 10 minutes to remove the saltiness, then drain, rinse and pat dry on paper towels. Pour a 1/2-inch of olive oil or another oil that you prefer to fry in in a small skillet or saucepan. Heat it over medium-high. When hot enough that a droplet of water added to the oil hisses, carefully add the capers and step back — they’re going to sputter a bit for the first 10 seconds. Once it’s safe to get closer, give them a stir. Depending on how dry they were, it can take 1 to 2 minutes for them to get lightly golden at the edges and then crisp. Remove with a slotted spoon. Drain on paper towels.

Trim cauliflower leaves and cut head into quarters. Using an adjustable-blade slicer (this is mine; it takes up very little room) to cut cauliflower, stem and florets, into 1/4-inch slices. Add to a large bowl.

Scoop currants from vinegar mixture with a slotted spoon and add to bowl with cauliflower, along with almonds, capers, scallions and parsley. Slowly whisk 5 tablespoons olive oil into remaining vinegar mixture in a thin stream. Add several turns of freshly ground black pepper. Pour over cauliflower and other ingredients and turn gently to coat all pieces. Taste and adjust seasonings, adding more lemon juice, salt or pepper to taste. 

 

Recipe Adapted From: Smitten Kitchen