Early summer salad — cauliflower

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!

Ingredients:

Cauliflower, 1 head
red onion, 1/2
shallot, 1
hot pepper, 1
red pepper, 1
carrots, 2-3
Artichoke hearts, 1 can (packed in water, not soybean, etc oil)
lemon juice
apple cider vinegar (I like Bragg’s)
olive oil
smoked paprika
Cayenne
Cumin
Optional: garbanzos; blanched green beans, chopped parsley
Grape tomatoes

Directions:

Prepare dressing:
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).