I don't particularly like cauliflower so, when I started craving it, I decided to listen to my body rather than to the demands of seasonal cooking.
I like cumin with cauliflower and I always have limes on hand so this salad came together as an idea pretty quickly. It also takes little effort to make. It tastes very good with cold poached salmon.
This served 8 as a side salad to a meal.
1 head of cauliflower, broken into small florets
1/2 cup bulgur wheat
2 tsps cumin
1 tsp turmeric (optional, adds to the color of the salad)
3 Tbsps olive oil
Juice from 3 limes
2 Tbsps capers
1 shallot, finely chopped or equivalent amount red onion, spring onion, garlic scapes or whatever you have in your hydrator, about 1 1/2 Tbsps worth
Salt to taste
Preheat the oven to 400.
Cover the bulgur wheat with boiling water. Set aside.
In a large bowl, toss the cauliflower florets with 1 tablespoon of the olive oil, 1 tsp of the cumin and all of the turmeric. Place in one layer on a parchment or foil lined baking tray and bake for 30 minutes, checking at 15 and stirring the cauliflower so that it browns and chars here and there.
Using the unwashed bowl in which you tossed the cauliflower, combine the remaining ingredients to form a dressing.
Drain the bulgur wheat well and add it to the bowl with the dressing. Toss well. Then add the cauliflower florets and toss again.
Check for seasoning, add more salt or lime juice if needed. This tastes good both at room temperature and chilled.