The last month has just about taken it out of me. Valentines was very near the death of me. For serious.
The thing about doing the pastries for 4 different restaurants is that, when one is busy usually all of them are busy. And then it gets crazy.
Post Valentines there will be lots of deep breathing, lots of yoga, and lots of writing. I know I’ve been bad to you you all lately. I just haven’t had a chance to breath lately.
But now is the prime time to start again, to write again, and to eat salads again.
This one is one of my all time favourites, one I make pretty regularly and one that gets lots of praise every time I do. It’s full of super crispy cauliflower, peppery arugula and the sharp acid of capers. It’s admittedly, not one of the healthiest salads I make, I know it, and you could bake the cauliflower if you wanted to, I have and it’s still good, but there is just something about it when it’s pan fried in bubbling olive oil that just makes it better. It might make everything better.
Semolina Crusted Cauliflower with Arugula and Capers.
1 head of Cauliflower
1 cup Semolina Flour
1 cup Olive Oil
Half a Lemon
1 tsp Dijon Mustard
1 tbsp Capers- I like the really little ones if you can find them
2 cups Arugula
Bring a large pot of water to a boil
Mix a tsp of salt with the semolina flour in a medium bowl.
In another medium bowl mix together the lemon and mustard and slowly mix in a couple tablespoons of olive oil. Taste and add salt to your liking.
Meanwhile cut the cauliflower into small-ish florets.
Generously salt the water and blanch the cauliflower for about 1 minute.
Drain it well and immediately mix it into the semolina flour and toss to coat.
In a large saucepan over medium- high heat warm about a quarter of a cup of olive oil.
Put in half the cauliflower and fry until it’s nicely browned.
Drain off the oil, and put the cauliflower into the bowl with the dressing.
Repeat this process with the rest of the cauliflower, adding more olive oil as needed.
Mix in the capers and arugula and serve immediately.