Remember my addiction to funky salads?
Well, sign me up for a BIG BOWL of Charred Cauliflower Salad!
We’ve learned that roasting vegetables does weird and wonderful, flavorful things. Well so does charring in a pan.
This salad, like several recipes featured here at Idiot’s Kitchen, was first made for me by my friend Jen in Minneapolis. She took a recipe for roasted cauliflower and figured out the pan charring method. Then she made a big bowl and brought it to the symphony carpool!
It is SO good! You definitely need to try this one.
Here’s what you need:
Cauliflower, Bell Pepper (big or little – any color), Garlic, Lemon, Olive Oil, Cilantro (or parsley), Feta Cheese, Pine Nuts, Cumin, Thyme, Oregano, Cayenne, Smoked Paprika (not pictured), Sesame Seeds, Salt & Pepper.
A note about the spices – the original recipe called for Zataar, a middle eastern spice blend. I didn’t have any and neither did my store – although I later found it at Penzeys (spelled Zatar) and at Spice & Tea Exchange (spelled Zahtar).
So in absence of the real thing, I used the google and put together my own blend:
In a small bowl, combine 2 teaspoons sesame seeds, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon thyme, and a dash of cayenne pepper. I also later added 1 teaspoon of smoked paprika which really made a big flavor boost. Combine all the spices and set aside.
You can really put whatever spice blend you’d like or have on hand in this salad. It’s very adaptable. Next time I might try a more Italian seasoning and add some fresh basil and maybe a chopped tomato. Lots of options.