Friday, 15 October 2010

Marinated Cauliflower Salad

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
125ml water
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.


  1. I love the moosewood cookbooks - they were my friends when I first went vegetarian almost 20 years ago - though my last foray was a disappointment I have had so many successes that I know it is just a blip - haven't made this recipe though I have often looked at it. Glad you are enjoying exploring the books

  2. Enchanted Broccoli Forest for dinner? You're aving a laff!

  3. Hi, I'm a regular visitor.. my first book from the Moosewood collection was also the Enchanted broccoli forest. I've used it quite a bit, and love it. The salad looks lovely.

  4. You put nasturtium flowers there, nice! I have an old Moosewood book, actually, it belongs to my husbands, I think from his student days, but I haven’t looked at it for a long time now… where you happy with the taste of the cauli?

  5. I love the Moosewood recipe books! I don't own any, but a friend of mine who spent a year travelling across the USA waaaay back in '92 and brought back the Moosewood cookbook. It was nothing like any cookbook I'd seen before, I loved the sketches & illustrations in it (the only vegetarian recipes I'd seen before was Delia Smiths anchovies-are-a-vegetable ones).

    I managed to grow some cauliflower this year - it's bright purple! So have been looking for a recipe to show off it's colour, rather than smoother it in cheese. This looks delicious!

    Much love!

  6. I really got into eating raw cauliflower in salads this summer. It's a greatly under-rated vegetable.
    You've reminded me that a purge of my recipe books is long overdue!

  7. What a nice dish! I have everything to cook it! It will be on our table this week-end for sure.

  8. I love Moosewood. It's hard not to! :)

  9. Hooray for all your posts based on the Mollie Katzen/Moosewood books! She has been a big inspiration to me since back in my college days when the first Moosewood cookbook came out. I think her approach is timeless, and timely. Through her I learned to try, then love, yes, beets. And all manner of other great, flavorful, thoughtful veg-based dishes. Her directions are spot-on and easy to follow - plus easy to adapt.

    Once again, Mango, lovely to discover our commonality across that big pond. I'm almost through reliving my end of summer vacay and itching to move on to posting about fall dishes :) Thanks!

  10. Thank you for sharing your Johanna for sharing your thoughts and experience of the Moosewood cookbooks. I have to admit, my some of my early cookie experiments from it were more miss than hit, hence the lack of usage. Its changed a little over the past few weeks though, as I am trying reacquaint myself with the underused books on my shelf already.

    Thanks Louise
    Its true you know :)

    Thanks Inji.
    Nice to hear from you.

    Thanks Alessandra.
    I had to add a couple of nasturtium flowers, they will all be gone soon.
    Yes, I was happy with the taste. We have left overs, that I'll be adding to some pasta soon.

    Thanks littleblackfox.
    I agree with you, for the time they were printed origially - very original with emphasis on different world cuisines. Agree that the sketches and illustrations are pretty cool.

    I am envious of your purple cauliflower. I tried to grow some last year, with little success. Does it lose its colour on cooking?
    Kind wishes.

    Although I am eating a lot more cauli that ever before I have yet to enjoy it raw.

    Do look at the books you already have, you'll see recipes that you've flipped past and wondered why?!

    Thank you so much spécialiste de l'éphémère.

    Thanks Heather :)

    Hello Eggy,
    Always good to hear from you.
    Good to learn that Mollie Katzen/Moosewood books have been in your life for a while :)

    YOu can see why some of her books get republished, as you pointed out her recipes are timeless and adaptable.

    I'll be over soon to catch up on the remains of your adventures :)

  11. this looks so appetizing. great post, thank you for sharing.

  12. Thank you blackbookkitchendiaries.


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