Roasted Cauliflower Salad + Hoppy Wheat Beer or Pils

Just in time for Fall: Sonoma County Style Comfort Food and Full Bodied Wheat Beer- Perfect Pairing: Modern Times Unfortunate Islands. It’s a delightful combo!!! 

Another great pairing is the Double Aught Pilsner from Bear Republic

The sweetness of the wheat or the Pilsner brings out the sweetness of the coconut nectar and is well balanced with the spice of the mustard and Garam Masala.

 

http://jessposhepny.com/category/beer-2/

Roasted Cauliflower on top of romaine and frisse in Moxie Lady’s kitchen

The end of Summer is nearing and produce options are changing. We are beginning to settle into our comfort phase and look to root and cretaceous vegetables, stews, and soups to plan for the chilly nights. But who said the Summer feeling had to go away completely? Combine roasted root vegetables and seasoned with fresh spices from the local, Savory Spice Shop. This creates the perfect dinner dish for a Fall evening while maintaining the healthy, fresh elements of Summer.

Pair this savory dish with Modern Times Fortunate Islands- a fruit forward, hoppy, wheat beer. Pick it up at the local bottle shop Beer Craft in Rohnert Park. 

*{This recipe is whole30 approved too if you leave out the beer! And it’s great for the whole family!} 

INGREDIENTS

  • 1 lime, juiced
  • 1 tsp. spicy brown mustard
  • 4 tsp. olive oil {I use Ancient Olive Trees Oil; a hint of spice and citrus} 
  • ½ tsp. coconut nectar (honey substitute)
  • 1 head cauliflower, quartered, sliced in thin steaks
  • 2 tsp. Garam masala {Buy fresh from Savory Spice
  • 1 and 1/2 tsp. Salt
  • ½ tsp. fresh ground pepper
  • 1 head frisee salad, chopped
  • 3 heads hearts of romaine, chopped
  • 1 c. green olives, sliced in quarters (long)
  • ½ cashews, chopped

 

METHOD

Roasted Cauliflower:

Pre-heat oven to 400 degrees. Place cauliflower steaks on a sheet tray, use two trays if needed to avoid layering. Drizzle 1 tsp. Olive oil over cauliflower, dust with garam masala. Roast in oven for 30 minutes, flipping steaks after 15. Set aside when done.

Dressing:

In a small mixing bowl, squeeze the juice from one lime, mustard, remaining olive oil, ½ tsp salt and pepper. MIx until blended well.

Salad:

In a large mixing bowl, add in romaine, frisee, olives, half of the cauliflower, and dressing, mix. Transfer to serving bowl. Add remaining cauliflower and sprinkle cashews on top. Serve.

Serves dinner for 4.

 

Happy Cooking!

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Grilled Summer Salad

Recently I had to create this awesome salad that I always love making in the summertime for my team and a photo shoot and every Summer when I make it again, I am amazed at how delicious it is! It’s simple, fun, unique, and quick!

Summer Salad

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Grilled Romaine Summer Salad

The Italian in me rarely uses a recipe only because sometimes all you need is “a little of this and a little of that”. This recipe can be changed in so many ways by adding a different kind of salt such as black salt or fleur de sel or even adding sliced pear to the top.

Here is how I like to present this.

For a party of eight:

4 Hearts of romaine cut in half

½ Red Onion thinly sliced

2 cups Seedless Kalamata olives sliced in half, long ways

I 6 ounce block of Point Reyes Blue (to be used as much or as little as you’d like)

I bottle of Girard’s Champagne vinaigrette

Take sliced onion and drizzle the champagne vinaigrette over it and set aside. This will minimize the potency of the onion. On a hot grill place the hearts face down until lightly charred, roughly 1-2 minutes depending on the heat of the grill.

Plate the hearts face up, one per plate and crumble the blue cheese on top right away to allow it to melt in between the leaves. Place the red onion and kalamatas on top and then drizzle the champagne vinaigrette all over. Finish with a few more crumbles of the blue cheese as a garnish. This is so colorful and unique, it will not need anything more on the plate for garnish.

* Some guests do not prefer blue cheese. A great substitute is Humbolt fog: it will crumble and it has a slight “blue cheese” coloring but its part goat and part sheeps milk cheese with a grape leaf dust in between, so it’s perfect for wine country!