Warm Cauliflower Salad with Raisins, Pine Nuts, and Pink Peppercorns

Name: Warm Cauliflower Salad with Raisins, Pine Nuts, and Pink Peppercorns
Yield: Serves 4
Ingredients: 2 teaspoons capers (preferably tiny nonpareil type); ¼ cup diced red onion; ¼ cup fruit vinegar such as raspberry, strawberry, or pear; 2 tablespoons water; 1½ tablespoons olive oil; ¼ teaspoon kosher salt; ¼ cup golden raisins; ½ teaspoon pink peppercorns; 1 medium white or green cauliflower (about 2 pounds); 2 tablespoons pine nuts; ½ teaspoon cornstarch

Preparation info

Serves
4

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

For this tart-sweet mélange of unusual colors and flavors, cauliflower is speedily cooked whole (steamed or microwaved), then cut into wedges while still warm and dressed to serve as appetizer or side salad. Vibrant green broccoli Romanesco or Broccoflower is a spectacular substitute.

Ingredients

1 medium white or green cauliflower (about 2 pounds)
2 tablespoons pine nuts
¼

Starter
Vegan
Gluten-free

Method

Trim large leaves only from cauliflower. Cut off heavy stem base. Cut a large conical plug from remaining stem to hollow it. Set cauliflower in ¾ inch boiling salted water in heavy pot that holds it closely. Cover and cook over moderate heat until tender, about 8 minutes. Let stand a few minutes before uncovering. (Alternatively, microwave the cauliflower; see