Cauliflower Hazelnut Salad

Today was a stressful day, to say the least. Taking into account the fact that I’ve been vacationing for the last month, I woke up at 11:30 am, and ate four quesadillas while watching the Prince of Bel Air. But still. I was planning to have a fancy lunch at my house with my friend Mijal, so I planned for two. Didn’t have a car until 1:50 pm, and my plan was to eat a 2:30. So after ingredients were bought, my family found out I was cooking… and everyone signed up. My dad decided he was feeling better, my brother canceled his lunch plans, and my grandmother ditched her tuna salad. I panicked but eventually succeeded. This salad was not supposed to be pink, but I needed quantity, so a beet was added to the mix. You can keep it or ditch it, it’s good either way.

IMG_1230Cauliflower Hazelnut Salad:

  • 1 head cauliflower
  • 3 stalks celery
  • 1/2 cup hazelnuts
  • 1 beet, roasted or boiled
  • olive oil
  • salt and pepper
  • 1 lemon
  • 1 tsp cumin
  • 1 Tbsp apple cider or wine vinegar

Chop the cauliflower into small florets. Mix with olive oil, salt and pepper and place on a baking sheet and into the oven at 375º for 30 minutes. Take them out, lower the temp to 325º and place the hazelnuts on a baking sheet to toast for 10 minutes. Slice the celery in a diagonal and dice the beets. Mix everything together. Make the dressing by combining 1/4 cup olive oil, 1 tsp salt, some pepper, lemon juice, vinegar, and cumin. Mix well and dress the salad when ready to serve.

IMG_1176

Español:

Hoy tuve una mañana estresante para ser sincera. Sin contar el hecho de que me levanté a las 11:30 am y comí quesadillas sin parar viendo el Principe del Rap. Pero tenía el plan de cocinarle un lunch fancy a mi amiga Mijal porque los martes nadie come en mi casa. Pero la voz se corrió, y a la 1:50 (mi comida era 2:30), mi papá decidió que se sentía mejor de la panza; mi hermano canceló sus planes de comer fuera, y mi abuela abandonó su ensalada de atún, para venir a comer a mi casa. Después de un par de nudos acumulados, logramos servir una comida aceptable. Incluyendo esta ensalada que no pretendía ser rosa, pero a falta de ingredientes le agregué un betabel ya cocido. Lo pueden incluír o evitar.

Ensalada de Coliflor y Avellana:

  • 1 coliflor
  • 1/2 T avellanas
  • 4 troncos de apio
  • 1 betabel hervido o horneado
  • aceite de oliva
  • 1 limón
  • 1 cdta comino
  • 1 Cda vinagre de manzana o vino
  • 1 cdta sal
  • pimienta

Picar la coliflor en flores pequeñas. Combinarla con aceite de oliva, sal y pimienta y meter al horno en una charola por 30 minutos, a 220º. Al sacarla, se baja la temperatura a 170º y se meten las avellanas a tostar. Se parten en dos. El apio se rebana hen diagonal, y el betabel se pica. En un bote se mezcla 1/4 T aceite de olivo, el limón, comino, sal, pimienta y vinagre. Se mezcla y se le agrega a toda la ensalada ya servida.

IMG_1178IMG_1180fullsizeoutput_5de0

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: