Blasphemy (almost)

I was planning to tell you about chocolate cake today.

This cake was a serious, no nonsense birthday cake and I am pretty sure it was a success.  There were two layers of rich cake sandwiched around a peanut butter cream cheese filling, then coated all over in chocolate ganache.  There was butter and white flour and lots of highly controversial vegetable oil, but you’ll be glad to know I fit in some organic unrefined cane sugar.  Phew, it was quite a celebration.

However, in an effort to maintain the integrity of this blog, I am going to switch gears here and try to convince you that you want to eat salad just as much as you want to eat cake (or at least preface your cake eating with a few vegetables?).  This is a dish that I have made over and over again since finding the recipe over at Love and Lemons last month.  One of the reasons I love to read other blogs is that it gives me confidence to experiment more on my own.  I never would have decided to roast cauliflower with vinegar because, in my head, vinegar is not an ingredient that should be heated.  Now that I have tried it (with success), I am more likely to use this technique with other ingredients, as well.  Yum.

The downside of this salad is that it is about to be archived until next winter.  You (like me) might be at your wits end trying to put together meals with winter produce, but I would encourage you to make this your final hurrah.  Dense, wintery vegetables are paired with brighter additions like capers and golden raisins, making this a good segway into lighter spring salads.  If spring is already in full swing where you are, substitute the kale in this recipe for arugula and just add the chopped (uncooked) shallot to the mix with the capers and raisins.  For a great guide to what produce is in season, check out this calendar put together by the Eat Seasonably campaign in the United Kingdom.  Although the calendar is based on a very specific climate, I still think it is a great starting point.  Of course, to really find out what is in season where you are, go visit the farmer’s market in your area.  Seriously, give it a try!

Roasted Cauliflower and Kale Salad
Adapted from Love and Lemons

1 small/medium head of cauliflower, cut into small florets
1 tbsp. plus 1 tsp. coconut oil, divided
1 tsp. white balsamic vinegar
1 tbsp. agave syrup (use more if you want a sweeter result, and feel free to substitute honey)
1 large shallot
2 cloves garlic, minced
1 bunch (or a few big handfuls) kale, chopped and thoroughly rinsed
pinch of red pepper flakes (optional)
2 tbsp. capers, drained
small handful of golden raisins
about ¼ cup almonds, roughly chopped and toasted
salt and pepper to taste

Preheat oven to 500 F and line one or two baking sheets with parchment paper (I usually just need one, but if you have more cauliflower then you might need two).  Arrange chopped cauliflower on baking sheet so that the pieces do not overlap.  Drizzle 1 tbsp of the melted coconut oil, the vinegar and agave over the cauliflower.  Sprinkle with a pinch or two of salt and a few grinds of pepper, then roast in the oven for 15 to 20 minutes.  The cauliflower is done when it looks nice and caramelized around the edges.

While the cauliflower is cooking, heat the remaining 1 tsp coconut oil in a saute pan over medium heat.  Add chopped shallot and cook for a minute or two, (stirring occasionally) until softened and starting to brown, then stir in the garlic and red pepper flakes and cook until fragrant (no more than 30 seconds).  Toss in the kale, add a generous pinch of salt, and cook for just a minute or two until the leaves start to soften.  Remove the pan from heat and stir in capers, raisins, almonds, and roasted cauliflower.  Taste for salt and pepper and adjust as needed.

Serve over quinoa, or top with a poached egg for a complete meal.

P.S. If you love chocolate and cake and peanut butter filling, find recipes worth your time here and here.