Roasted Cauliflower Salad with Pickled Onions and Walnuts
Makes 2 servings with 4-ounce patties, or 4 servings with 2-ounce patties
1 head cauliflower, broken into small florets, stem and core cut into small pieces
4 to 5 tablespoons olive oil, divided
2 medium stalks celery, thinly sliced
2/3 cup toasted walnuts or hazelnuts, roughly chopped
1/3 cup fresh parsley, chopped
3 tablespoons thinly sliced onion marinated in red wine vinegar for a few minutes and then chopped up a bit more
1 tablespoon red wine vinegar
1 ½ teaspoons maple syrup
8 ounces ground beef, shaped into two or four patties
Salt and freshly ground black pepper
Preheat the oven to 425 degrees F.
Spread the cauliflower on a baking sheet, drizzle with 2 tablespoons of the olive oil and sprinkle with some salt and pepper. Roast 30 minutes, or until the cauliflower turns golden brown. Transfer to a large mixing bowl and set aside to cool.
Once the cauliflower has cooled slightly, add the remaining ingredients and stir well. Taste and adjust seasoning with salt, pepper and/or vinegar or maple syrup
For the patties, generously salt and pepper the patties on both sides.
Heat 1 teaspoon oil over medium-high heat in a small, heavy skillet just large enough to fit the patties. Cook 3 minutes per side for 4-ounce medium rare patties, or 2 minutes per side for 2-ounce medium rare patties. Remove from pan and serve with cauliflower.
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