When Spring hits full-on and it’s time for some warm weather dinner (or lunch) salads, there’s still not much available in the northeast. But there’s California cauliflower, so enjoy this!
Cauliflower, 1 head
red onion, 1/2
hot pepper, 1
red pepper, 1
Artichoke hearts, 1 can (packed in water, not soybean, etc oil)
apple cider vinegar (I like Bragg’s)
Optional: garbanzos; blanched green beans, chopped parsley
Squeeze juice of one lemon, and strain into medium bowl. Add cider vinegar, about 2-3 T. Slice onion thinly and add to vinegar/lemon; chop shallot and mix in to macerate.
Put in large bowl: Rinse and cut cauliflower into florets. Wash peppers and dice. Peel and cut carrots. Drain and rinse artichoke hearts; dry, cut into quarters or half and add to bowl. If using, drain and rinse canned garbanzos and add in.
Remove onions from lemon/cider and add to bowl with cauliflower. Whisk into liquid: dash of cayenne, bit more smoked paprika, and 1 t cumin. Add S&P. Whisk in olive oil, increasing liquid volume by 3. Taste with carrot. Add grape tomatoes to individual servings (you won’t want to refrigerate tomatoes with leftovers).