Don’t you hate it when you click on a link to a recipe and you have to scroll through paragraphs of Blah, Blah, Blah to see the ingredients to know if you even want to make it? Me, too! Not here, I say.
#cauliflower #capers #oregano #avocado oil #salt #pepper
I have to admit that dinner is often thrown together based on recipes I have made before and what is in the kitchen at the moment. This is loosely based on a recipe for No-Potato Salad that you will find here: No Potato Salad.
Capers are new thing for me this past year as I have had a hard time finding (and affording) pickles that don’t have artificial colors, preservatives, etc. Capers give just the right amount of tang and salt to many dishes: Italian pasta dishes, potato salad, tuna salad, etc. I found these at Costco and I use them all the time.
I have also started using capers while backpacking, they are a great flavor addition. You can even dehydrate them!
Capered CauliflowerIngredients:
- Steamed cauliflower
- Capers
- Oregano
- Avocado Oil
- Salt and pepper to taste. Capers are salty, you won’t need much.
This was simply a prepackaged bag of cauliflower designed to be steamed in the microwave but since I don’t have one of those, I used a sauce pan and steam basket and steamed the cauliflower until tender. Then, I just tossed on a few tablespoons of capers, drizzled with avocado oil and sprinkled fresh ground pepper and oregano.
And if you are wondering about why I don’t have such a standard household appliance as a microwave, it isn’t because I have some deep seated belief that they are the downfall of nutrition as we know it. It’s more that a past coworker of mine was always talking about how her family had gone some time without one and, well, my nature was to think, “Hey, I could do that, too.” Bring on the challenge!
But having a teenager who wouldn’t know how to eat without the assistance of one, it wasn’t until the microwave died at Christmas of 2014 (tragically timed) that I broke the news to him that we would not be getting a new one. I can’t tell you the grief that started. You would have thought I was telling him he had to give up an arm. Or worse, video games.
However, it was just a month later I overheard him admit to his uncle that it really wasn’t as bad as he thought it would be. Probably because his meal of choice is either a ham and cheese sandwich or Pop Tarts. Or because his mother does most of the cooking. It has now been over a year and life did go on. Sure, it takes a bit of planning regarding defrosting and I had to buy some new glass dishes that fit into our little $10 JcPenney’s Christmas special toaster oven but I only miss it when I am in a hurry. The blessing is the reminder to slow life down.
Actually, there is a time I miss the microwave. I have one of those neck warming wraps and I have yet to figure out how to warm that thing up that wouldn’t scorch or wet the fabric. Yeah, I miss that thing. If you have any suggestions, please let me know!
Capered Cauliflower Salad
A quick and easy way to enjoy cauliflower in this tangy vegetable salad!
Prep Time
5 minutes
Cook Time
5 minutes
Course: Lunch, Salad, Snack
Cuisine: Keto, No Dehydrator Needed, Paleo, Vegan
Servings: 2
Ingredients
- 1 16 oz bag frozen cauliflower (can use fresh but increase your steaming time)
- 2 tablespoons capers
- 2 tablespoons olive oil
- 1 teaspoon dried oregano (2 teaspoons if using fresh)
- 1/4 teaspoon sea salt
Instructions
- Steam your frozen cauliflower per instructions on the bag (microwave). If using a saucepan with steaming rack, use a medium-high setting on the stove top with an inch of water in the bottom of the pan.
- Bring the water to a boil and add the cauliflower to the steaming rack inside the pan.
- Cover and let steam for 5 minutes or until a fork pierces the cauliflower through.
- Drain the cauliflower and gently dry with a paper towel.
- In a medium size bowl, add the cauliflower with the other ingredients and toss. Enjoy warm or cold!
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