Happy summer solstice! The dish pictured above just might become my favorite go to summer salad. It is easy to make, dirties only one cooking pan, and came about entirely by accident.
As we reach our moving deadline I've been spending 12+ hours a day at the new house working on renovations and trying to squeeze in some packing, too. As with any looming deadline that cuts into regular routines, it seems the two things that get neglected are enough sleep and eating right. Which are just the things that a body needs most when working hard and feeling tense. When talking to a friend the other day, he asked if I was taking care of myself. The honest answer, no. So, that night I resolved to make a healthful meal from what was currently in the fridge. And since it was waaaaaayyy past time for a meal (hungry, cranky, hangry time), it had to be easy to prepare. This is what I came up with.
1 head cauliflower, chopped into florets
2 bell peppers, chopped
1 can chick peas, drained & rinsed
blop of olive oil
mustard seeds (1 Tbs?)
vegetable broth or water
(plain yogurt)
(currants or raisins)
Heat oil in a large skillet over medium high heat. When hot, add mustard seeds. When mustard seeds begin to pop, add cauliflower and stir to coat with oil. Sear one side of cauliflower and flip (or stir it around really good like I did). Continue to cook for a few minutes. Throw in peppers and chick peas, stir to distribute. Add a generous amount of Turkish seasoning mix. Sauté for a couple of minutes. Pour in vegetable broth or water to cover bottom of pan. Cover pan and cook until veggies are tender.
I think the hot cauliflower dish would have been tasty served on top of a mound of bulghur. But I was too hungry to (i.e. not thinking straight) to make some. I did pull a nan out of the freezer to have with it. Pretty darn good. BUT. Even better. Salad the next day made with the leftovers. So so good. Mix up the now chilled cauliflower dish with plain yogurt and currants. Delicious!
Don't have Turkish seasoning mix from Penzeys? I think this would be great seasoned with curry spices, too. Carrots would be a nice addition. Add them to the skillet several minutes after the cauliflower and a few minutes before the peppers & chick peas.
What are your favorite summer salads? Please share in the comments section.
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