Summer Cauliflower Salad

Posted on July 26, 2012


This simple summer salad is perfect for picnicing. We enjoyed ours in Prospect Park with the sounds of the NYC Philharmonic wafting through the field behind us. Ah, summer.

Preheat oven to 425.

1 head cauliflower
Juice of half lemon
few cubes of butter (total 2 tbsp)
dash of curry powder
dash of paprika
bunch of basil, coarsely chopped
handful of pomegranate seeds
*whatever else sounds good*

Roast chopped cauliflower (I think the smaller the pieces the better, as they become caramelized nuggets, like candy!) Sprinkle with dots of butter and lemon juice, with a bit of salt and pepper.

Roast for 20 minutes or until desired shade of brown.

Let cool slightly, then toss in a bowl with other ingredients. Serve lukewarm or cold.

*This post is the inspiration for a new category for the blog–Picnic foods!* This is what you’ll see lots of in the coming weeks as we attempt to live our lives outside as much as possible:)

And lots of recent pomegranate posts. See Here and Here.