For as much as I have enjoyed the holidays, I don't think I can look another cookie or glass of wine in the eye. Why wait until January 2nd to get back on a healthy track when one can start on December 26th? Today is the day to start and what better way than with a tangy salad loaded with cauliflower and fresh spinach. This recipe is inspired by the delicious marinated cauliflower dish served at Milo and Olive.
Marinated Cauliflower With Capers, Raisins And Pine Nuts
1 head cauliflower, cut into small florets
7 T sherry vinegar
1 T red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons chopped fresh parsley
2 tablespoons capers, drained
1/4 cup diced shallots
1/2 cup olive oil
salt and freshly ground pepper
3 c baby spinach
1/4 c golden raisins
3 T toasted pine nuts
1.5 oz goat cheese, crumbled
Bring a pot of water to a rolling boil. Add cauliflower and cook for 2 minutes. Drain, rinse thoroughly with cold water and drain again.
In a bowl, mix vinegars, Dijon, parsley, capers, shallots and a pinch or two of salt and pepper. Slowly add olive oil and whisk until combined. Taste and adjust seasoning if necessary.
Transfer cauliflower to a large bowl and mix in marinade. Cover and refrigerate overnight.
Transfer marinated cauliflower to a large serving platter using a slotted spoon, discarding any excess marinade. Fold in spinach, raisins and pine nuts. Sprinkle goat cheese on top.