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If you're convinced you have to wait until spring to satisfy your salad cravings, think again. John Little, the chef at The Pullman in Glenwood Springs, Colorado, hits plenty of high notes in his hearty roasted-cauliflower salad. First tossed with browned butter and honey, then oven-roasted, the florets are packed with flavor. Little then uses an even bolder hand, adding a piquant, pepper-studded relish, tossing in arugula and dousing it all with a bright lemon vinaigrette. Topped with crumbled chèvre, this salad doesn't adhere to the standards of its lightly dressed counterparts. But it packs a punch deserving of the winter-salad hall of fame.
Cauliflower Salad with Pickled-Pepper Relish and Lemon Vinaigrette
Adapted from John Little, The Pullman, Glenwood Springs, CO
Yield: 4 servings
Cook Time: 40 minutes
INGREDIENTS
Cauliflower
6 tablespoons unsalted butter
1 large head cauliflower, cut into medium florets
1 tablespoon honey
Kosher salt and freshly ground black pepper
Pepper Relish
1 small yellow onion, finely chopped
1 jalapeño or banana pepper--halved, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
2 tablespoons apple cider vinegar
1½ tablespoons granulated sugar
½ teaspoon yellow mustard seeds
½ teaspoon celery seeds
Pinch ground turmeric
Kosher salt
Lemon Vinaigrette
1 shallot, finely chopped
2 tablespoons Champagne vinegar
Zest and juice of ½ medium lemon
2 tablespoons finely chopped fresh thyme leaves
1½ teaspoons Dijon mustard
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil
4 cups arugula
4 ounces fresh chèvre, crumbled (about ½ cup)
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 Patrice_Sartor
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