(Okay, they were my weakness for awhile… with coffee.. can’t help it… the light…)! I can’t. Yum. Keep the dressing a little on the tart side. (I’m just cooking for my fiancé and I, so most recipes get scaled down.) See more ideas about smitten kitchen, smitten kitchen recipes, recipes. I have yet to try anything like them again. (And thanks for the picnik suggestion in your email awhile back. When I got home, frozen like a cranky popsicle, I eagerly dug into the bag of groceries Alex had picked up for our dinner only to find that the store had only white cauliflower left, and I’d wanted the purple, orange and green! Cauliflower, Fennel, and White Bean Winter Salad Adapted from Bon Appétit serves 6 1/3 cup olive oil 2 long sprigs fresh thyme 1 lemon 1 tablespoon red wine vinegar 1 small head of cauliflower 1 (15-ounce) can white beans, drained and rinsed (can substitute 1 1/2 cups cooked white beans) 1 fennel bulb Handful fresh chives Handful fresh parsley Previous post: leite’s consummate chocolate chip cookie, Next post: onion tart with mustard and fennel. Your email address will not be published. I think people, for whatever reason, don’t like the IDEA of cauliflower, but given a good dish containing it, they’ll scarf it down and go for more! Yvo – Corfu. Quarter the cauliflower through the core. I didn’t have any fresh herbs around and substituted ground sage for the marjoram. 5. My parents used to make me eat them when I was a kid and I think I need years of therapy to void out the memories of brussel sprout abuse. Post was not sent - check your email addresses! I have to get my man to look at these pictures as he will NOT hear of me cooking anything involving brussel sprouts. I unfortunately cannot eat broccoli or cauliflower raw, its a texture thing, but I love lettuce free salads. New here? Marjoram is such a great herb that doesn’t get as much praise as I think it deserves and I love the idea of serving this over couscous. Recipe is here. However, they were saved from being pushed over the edge of Boringland by a delicious and unusual caper, lemon, mustard, garlic and marjoram-packed butter sauce. . Yes, I’m kidding, although, to be fair, my 8-year-old is a pretty good eater. I made it a year ago and have been searching for a reason to make again ever since. I’m making this tonight with my leftover cauliflower. There are now over 175 people cooking together virtually in this club, how awesome is that? Congratulations on the award! The original recipe calls for escarole or watercress, but I actually kind of like this better without the lettuce leaves. I have a lump of the butter saved in my freezer to test that out in the near future. sorry to hear about your head ache! Thanks! Your email address will not be published. It was my first foray into making Indian food but I think it went well! Congrats on the award! I admit it: I figured there would be a good amount leftover; I figured I’d at least have enough for lunch today. Roast the cauliflower until the edges are browned, 15 to 20 minutes. I made this the other day with roasted white and green cauliflower, which I then topped with the lemon caper butter (minus marjoram, plus thyme, plus extra garlic). Search for: Sort by Categories Photo (3) ... even better cookies how I stock the smitten kitchen but, hey, if olives are involved, i might make an exception. I’ve never been a raw cauliflower fan, but it could be delicious in this combo. 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