A healthy cauliflower side salad, perfect for any Easter brunch.
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. Such as this one!
When I saw the beauties below on display in our local grocery, my mind immediately wandered back to the cauliflower dish my mom 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 cannot vouch for its Grecian authenticity.)
I knew I had to try and recreate it – and with those pastels, 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. All the better if you have colored cauliflower to work with, but of course it will work fine with plain ol’ white.
And a happy, healthy Passover and Easter week to you if you celebrate. This is a lovely spring side dish (vegan, low carb, and even paleo if you’re okay with using a little wine to cook with) either way.