Colorful Cauliflower Salad for Easter

I haven’t talked much here about my mother who raised me, my adoptive mom Fay, other than to mention that I love her very, very much, and that she is also very, very much not a foodie. Both remain true, but on the latter point, I may sometimes give the impression that she never cooked anything good or even decent. Not true! While our staples leaned toward frozen mixed vegetables microwaved with margarine and the like, she sometimes pulled a randomly excellent homemade dish.

When I saw the beauties below at Zupan’s last week, my mind immediately wandered back to my mom’s cauliflower dish she called “Cauliflower a la Greque”; I believe she got the recipe from her McCall’s cookbook, the source of most of her recipes and thus the source of most of my early attempts. (I stand by that chocolate mousse recipe. It’s totally solid. Or, not solid, but creamy and airy and rich. You catch my drift.)

Instant inspiration from the produce section at Zupan’s

I knew I had to try and recreate it – and with those colors, how perfect for Easter, eh?
Mom served the dish warm, but I like it chilled – try it both ways and see how you like it best. And a happy, healthy Passover and Easter week to you if you celebrate. This is a lovely spring salad either way.

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