I was introduced to Moosewood Collective of cookbooks by my best friend in America (whom I met at University). In 2000, I went over to visit her in the States and got to see a little of San Fran, Oakland and Berkeley. I also got to have a nosy of her bookshelf. She had two cook books that I wanted on my bookshelf too. One I purchased whilst there: Vegetarian Cooking for Everyone, and the other was Sundays at Moosewood: Ethnic and Regional Recipes. It was only when I came back home to the U.K, that I purchased that one, then another and another from the Moosewood Collective.
What excited me about the Moosewood Collective was its emphasis on other vegetarian world cuisines such as Armenian, Chilean, Jewish, Mexican, North African and many more. It introduced me to many new dishes and enhanced my new culinary curiosity.
What’s funny though, other than making the dish the book is named after: Enchanted Broccoli Forest and Szechwan Tofu Triangles in Pepper Sauce, my Moosewood Collection of books have hardly been used, until recently that is. I’ve been flicking though them looking for some inspiration and here is another.
Marinated Cauliflower Salad
Serves 3 – 4
4 tablespoon olive oil
1 medium onion, finely sliced
1 teaspoon thyme
½ teaspoon dried rosemary, minced
1 bay leaves
300g mushrooms, sliced
2-4 cloves of garlic, sliced
75ml white wine vinegar
2 tablespoons tomato paste
Salt and pepper to taste
1 medium cauliflower, cut or broken into 1 inch florets
Heat the olive oil in a wide pan. Add onions, dried herbs, bay leaves and sauté over medium heat until the onion is translucent. Add the garlic, mushrooms, and sauté for a couple of minutes before stirring in the tomato paste water. Add the cauliflower and bring to a boil. Cover and turn the heat down. Cook until the cauliflower is just tender. Enjoy warm or at room temperature. Adapted from The New Enchanted Broccoli Forest.