Seriously Simple: What's cooking in Maine? Cauliflower apple salad and a lot more
2 crisp apples (Fuji, Pink Lady or Jazz)
2 tablespoons flat leaf parsley, loosely packed, stems removed, keep the leaves whole
3 tablespoons toasted pine nuts
1 tablespoon lemon juice
1/4 cup Preserved Lemon Sauce (recipe below)
Pecorino cheese for grating
1. Preheat the oven to 425 F. Cut the cauliflower into small bite size pieces, toss with olive oil and season with salt and pepper. Place on a large baking sheet with a lip.
2. Roast for 25 to 30 minutes, tossing once to evenly brown, or until just cooked and golden brown. Remove from oven and let sit at room temperature until cool. Reserve.
3. Cut the apples into small bite size pieces. Place the chopped apples, cauliflower, parsley, pine nuts and lemon juice in a bowl and toss. Season with salt and pepper, and drizzle a little olive oil.
4. Spoon some of the salad on to chilled serving plates, drizzle some of the preserved lemon sauce over the salad and grate the pecorino cheese on top. This is best served room temperature.
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