Crispy Cabbage and Cauliflower Salad - Revision history

Dhanson at 03:37, 6 March 2024

2024-03-06T03:37:30Z

← Older revision		Revision as of 03:37, 6 March 2024
Line 4:		Line 4:
	\|Source=[https://smittenkitchen.com/2022/02/crispy-cabbage-and-cauliflower-salad/ SmittenKitchen.com]		\|Source=[https://smittenkitchen.com/2022/02/crispy-cabbage-and-cauliflower-salad/ SmittenKitchen.com]
	\|Yield=1-2 servings		\|Yield=1-2 servings
	\|Rating={{~~unrated~~}}		\|Rating={{Delicious}}
	}}		}}
	=== Ingredients ===		=== Ingredients ===
Line 19:		Line 19:
	* 1 tablespoon olive oil		* 1 tablespoon olive oil
	* Water, as needed		* Water, as needed
	* Harissa, to taste		* Harissa, to taste<ref>Daryl: First time making this, I added about 1/2 teaspoon to the dressing. Delicious. Drizzling/sprinkling a little on top after serving is highly recommended.</ref>

	=== Preparation ===		=== Preparation ===
Line 29:		Line 29:

	As soon as the vegetables are crispy, charred, and ready, add them to the bowl with the dressing, toss to coat, and eat right away.		As soon as the vegetables are crispy, charred, and ready, add them to the bowl with the dressing, toss to coat, and eat right away.

			=== Notes ===
			<references />

	[[Category:Salads]]		[[Category:Salads]]
	[[Category:Cauliflower]]		[[Category:Cauliflower]]
	[[Category:Savoy Cabbage]]		[[Category:Savoy Cabbage]]

Dhanson at 18:05, 3 March 2024

2024-03-03T18:05:36Z

← Older revision		Revision as of 18:05, 3 March 2024
Line 32:		Line 32:
	[[Category:Salads]]		[[Category:Salads]]
	[[Category:Cauliflower]]		[[Category:Cauliflower]]
			[[Category:Savoy Cabbage]]

Dhanson at 21:47, 16 October 2023

2023-10-16T21:47:59Z

← Older revision		Revision as of 21:47, 16 October 2023
Line 1:		Line 1:
	{{RecipeSummary		{{RecipeSummary
	\|PrepTime=		\|PrepTime=20 min
	\|CookTime=		\|CookTime=~10 min @ 450°
	\|Source=[https://smittenkitchen.com/2022/02/crispy-cabbage-and-cauliflower-salad/ SmittenKitchen.com]		\|Source=[https://smittenkitchen.com/2022/02/crispy-cabbage-and-cauliflower-salad/ SmittenKitchen.com]
	\|Yield=		\|Yield=1-2 servings
	\|Rating={{unrated}}		\|Rating={{unrated}}
	}}		}}

Dhanson: /* Preparation */

2023-10-16T21:47:26Z

Preparation

← Older revision		Revision as of 21:47, 16 October 2023
Line 30:		Line 30:
	As soon as the vegetables are crispy, charred, and ready, add them to the bowl with the dressing, toss to coat, and eat right away.		As soon as the vegetables are crispy, charred, and ready, add them to the bowl with the dressing, toss to coat, and eat right away.

	[[Category:~~Salad~~]]		[[Category:Salads]]
	[[Category:Cauliflower]]		[[Category:Cauliflower]]

Dhanson: Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source=[https://smittenkitchen.com/2022/02/crispy-cabbage-and-cauliflower-salad/ SmittenKitchen.com] |Yield= |Rating={{unrated}} }} === Ingredients === Vegetables * 1/2 pound savoy cabbage (from half a small head) * 1/2 pound cauliflower (from half a small head) * Olive oil * 1/2 teaspoon kosher salt * Freshly ground black pepper and/or red pepper flakes Dressing * 1 garlic clove, minced * 2 tablespoons lemon juice * 2 tablespoons w..."

2023-10-16T21:47:19Z

Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source=[https://smittenkitchen.com/2022/02/crispy-cabbage-and-cauliflower-salad/ SmittenKitchen.com] |Yield= |Rating={{unrated}} }} === Ingredients === Vegetables * 1/2 pound savoy cabbage (from half a small head) * 1/2 pound cauliflower (from half a small head) * Olive oil * 1/2 teaspoon kosher salt * Freshly ground black pepper and/or red pepper flakes Dressing * 1 garlic clove, minced * 2 tablespoons lemon juice * 2 tablespoons w..."

New page

{{RecipeSummary
|PrepTime=
|CookTime=
|Source=[https://smittenkitchen.com/2022/02/crispy-cabbage-and-cauliflower-salad/ SmittenKitchen.com]
|Yield=
|Rating={{unrated}}
}}
=== Ingredients ===
Vegetables
* 1/2 pound savoy cabbage (from half a small head)
* 1/2 pound cauliflower (from half a small head)
* Olive oil
* 1/2 teaspoon kosher salt
* Freshly ground black pepper and/or red pepper flakes
Dressing
* 1 garlic clove, minced
* 2 tablespoons lemon juice
* 2 tablespoons well-stirred tahini
* 1 tablespoon olive oil
* Water, as needed
* Harissa, to taste

=== Preparation ===
Heat oven to 450°F. Cut cabbage into 1/2-inch ribbons, then cut the ribbons into 1- to 2-inch segments. Cut cauliflower into 1/2- to 1-inch chunks (i.e. quite small). On a large baking sheet, toss with olive oil until lightly coated (about 2 to 3 tablespoons) and sprinkle with salt and pepper.

Roast for 10 minutes, then remove the pan from the oven just long enough to toss everything around so it colors evenly. Return to the oven for 5 minutes, toss again, and 5 final minutes if needed. Don’t be afraid to get some serious char on the vegetables. They will taste good, not burnt.

Meanwhile, make the dressing in a large bowl. Whisk garlic, lemon, tahini, and olive oil together, then whisk in water, 1 tablespoon at a time, until it reaches a thick dressing consistency — I rarely need more than 2 tablespoons. Season well with salt and black pepper, or red pepper flakes. For more heat, you can add harissa directly to the dressing to taste, but I love having it on the side of my plate in a dollop.

As soon as the vegetables are crispy, charred, and ready, add them to the bowl with the dressing, toss to coat, and eat right away.

[[Category:Salad]]
[[Category:Cauliflower]]