Recipes / caper

Cauliflower Antipasto Salad

Cauliflower Antipasto Salad

INGREDIENTS

  •     4 cups chopped raw cauliflower
  • 1 cup marinated mushrooms, sliced (or sautĂ©ed fresh)
  • 2 oz. salami, (or I used @HolyCow Summer sausage) cut into short strips
  • 2 oz. Provolone cheese, cut into short strips
  • 6 oz. can black olives, drained and cut in half
  • 12 oz. jar roasted red peppers, drained and cut into strips
  • 3 T capers, drained (more or less to taste)

DRESSING INGREDIENTS:

  • 1 /2 Cup extra virgin olive oil
  • 3  fresh-squeezed lemons, juice
  • 1 T caper juice (from the jar of capers)
  • 1/2 tsp. dried Greek oregano
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • Pepper to taste

 

INSTRUCTIONS

  • Prepare a pan with a few inches of water,  with a steamer insert in the pan.
  • Bring water to boil while you cut up the cauliflower.
  • Cut out the core of the cauliflower and discard and cut cauliflower into bite sized pieces.
  • When the water is boiling, add the cauliflower to the steamer or steamer basket and cook just 4 minutes. (Test a piece of cauliflower to be sure it’s tender but still slightly crisp.)
  • Dump cauliflower into a colander placed in the sink and let it drain well.
  • While the cauliflower drains, whisk together vinaigrette dressing, olive oil, lemon juice, caper juice, dried oregano, & spices to make the dressing.
  • Put the dried cauliflower into a large Ziploc bag with about half the dressing and let cauliflower marinate in the fridge, preferably for 4-6 hours or as long as all day. (Minimum marinating time is 2-3 hours if you don’t plan far enough ahead.)
  • When you’re ready to assemble the salad, slice the salami, Provolone, and drained red peppers into strips, slice mushrooms, and drain olives and cut in half. Measure out the capers.
  • Put the marinated cauliflower in a large bowl and toss with the salami strips, Provolone strips, red pepper strips, sliced mushrooms, olives, and capers.
  • Add more dressing until the salad is as moist as you prefer. (You may not want all the dressing.)
  • Season to taste with salt and fresh-ground black pepper and serve.
  • This salad can be made several hours ahead and will also keep in the fridge for a few days.

 

Charity Godwin
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Tilapia w lemon butter cream sauce on cabbage

Tilapia w lemon butter cream sauce on cabbage

Sometimes I make my best recipes when I don’t plan ahead... I could have won “Chopped” w this one đŸ€©đŸ˜‚


1 pan Lemon butter cream sauce fish on top of a bed of sautéed cabbage
Serves: 4

Ingredients:
*3/4-1 head cabbage
*1 onion
4 cloves garlic
9 pc White fish (tilapia or rockfish)
6 Tbsp butter/ghee/olive oil, divided
Capers (2 Tbsp on each plate)
2 lemons, juiced
1 tsp caraway seeds
1 Tbsp Fresh Basil
1 tsp oregano
2 cups milk or heavy cream
1/4 cup parmesan cheese
Salt & pepper to taste

1. Melt 2 Tbsp butter/ ghee/or olive oil in a cast iron skillet. Add diced onion and garlic. Cook until caramelized. Add cabbage. Cook until tender.
2. Season w a little caraway seed & salt and pepper to taste.
3. Place portion of cabbage on middle of each plate to make a bed for fish.
4. Add fish to pan & cook until golden on each side. (Salt & pepper to taste)
5. Place fish on top of each cabbage bed.
6. To make lemon butter sauce, start by melting 4 Tbsp butter or ghee in pan. (If pan already has 4 Tbsp of drippings don’t add more) Once melted, add 4 Tbsp flour and cook until brown.
7. Add milk or heavy cream. Add juice of 1-2 lemons. Add parmesan cheese. Stir until thickened.
8. Add spices to sauce (oregano, fresh basil, salt and pepper to taste)
9. Spoon sauce on top of fish on each plate and top with capers.

Charity Godwin
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