Cauliflower & Arugula Salad

A night with some girlfriends is a good occassion to try a recipe that would otherwise go

Cauliflower & Arugula Salad

unappreciated.  There’s no way my children or my husband would savor a dinner of cauliflower, arugula, bacon and pinenuts.  It’s pretty safe to say that ‘bacon’ is the only item on the menu that would be met with something other than moans and groans.

My friend was kind enough to give me free reign over her kitchen (and her gas range…ahhh! What a nice change from my electric nightmare of an stove!) and I did all the prep (which was minimal) at home, so within 30 minutes of walking into her home, I had dinner on the table!  If only every night could be so simple – and every meal be met with salivating dinner guests!! 

This recipe is so simple to execute and tastes so delicious, it’s now earned a spot in my regular ‘when my husband is out of town and I’m cooking for only myself’ rotation!  Here’s the recipe…

Cauliflower & Arugula Salad (adapted from Chuck Hughes recipe)

Fleurt Maple Bacon Butter
Cauliflower – trimmed into bite size pieces
Thick cut bacon – 4 strips per head cauliflower, cubed
Pine nuts
Olive Oil
Red wine vinegar

1. In sautee pan, cook bacon until crispy.  Remove bacon from pan, set aside.  In bacon renderings, cook cauliflower until it starts to brown from the bacon fat.  Add 2T Fleurt Maple Bacon Butter per head of cauliflower used.  Stir to coat cauliflower.  Add 1T red wine vinegar (per head of cauliflower used).  Add pine nuts and remove from heat.

2. Toss arugula with 1T red wine vinegar, 2T olive oil, salt & black pepper.  When ready to serve, place arugula on plates, top with cauliflower, pine nuts and bacon.


About Fleurt Butter

Butter's been given a bad rap over the years and I'm on a mission to make butter sexy again; to take delicious, flavorful, colorful, sensuous butter. I am not a chef; I blush when I refer to myself as a 'cook' because that seems too generous. Sometimes I turn out dishes that I am incredibly proud of, often times I'm just pleased to get something on the table without burning the house down. The idea behind Fleurt is that using it in meal preparation enables me to put fabulous food on the table in front of my family and friends with a minimum risk of botching the job! I should warn you that I can not be held responsible for all grammatical errors and general rambling...I might be undergoing 'therapy' as I write (see my 1st post). I'm writing these posts and cringing as I do so. I've yet to be convinced that people actually want to read what I write, but I am hopeful that the recipes I post are used and enjoyed. I certainly have fun testing them and finding ways to bring Fleurt into my daily life!
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One Response to Cauliflower & Arugula Salad

  1. Tammy says:

    That sounds amazing! I left you an email on your gmail about doing a blog interview. Up for it?

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