I've taken a blog hiatus for the summer since I was globetrotting: Philly, Atlanta, Chicago, Minneapolis, Vegas, Houston, Charleston, and San Francisco (next week). There was little innovation and lots of reliance on standbys (split peas and barley or lentils and bulgar), though I am happy to report that I had no problem getting my airplane food past security this time. I can't remember everything I took onboard, but some highlights include my stuffed acorn squash (which I pulled out in first class), some roasted zuccini and carrots, fresh strawberries with the tops cut off, and many peanut/cashew butter sandwiches.
I just got home from an amazing trip to Charleston and didn't feel like cooking. And didn't have much to cook with. Before I left I remembered my head of cauliflower I bought and didn't want it to go bad while I was gone for 5 days. So I stuck it in the freezer. The entire head. Plunked it right in. I thought I'd see if my experiment worked.
White Summer Salad
- 1-2 TB olive oil
- 1 clove minced garlic
- 1 onion, sliced into semi-rings
- 1 head cauliflower
- 1 cube vegan bouillon with sea salt and herbs
- 1/2 cup uncooked quinoa
Prehead oven to 375. Add chopped garlic to olive oil in a small bowl and set aside. Bring 1 cup water to boil. Add quinoa and cook 15-20 minutes or until water is absorbed. Toss onions and cauliflower with olive oil (I use my pump sprayer). Roast until brown- 25-30 minutes.
Mix quinoa and veggies together in a large bowl. Crush boullion in olive oil mixture until it dissolves. Add to bowl and toss to coat.
This was a perfect easy to make summer salad, and it made 2-3 large servings. I'm sure it will be even better tomorrow cold once the flavors mix. Next time I might add some nuts or seeds for crunch or white beans for a little more substance. Oh, and the cauliflower seemed unscathed by the random freezing.
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