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