i've been riffing on raw broccoli ceveche, subbing cauliflower and finding that the cauliflower retains more crunch and will keep in the fridge a good week. so with the beastly hot weather upon us here in boston, i made a batch
after separating a head of cauliflower into florets (the hardest work in the recipe), i combined 2 teaspoons lemon juice with 1 teaspoon kosher salt and let the cauliflower sit while i heated 3-4 tablespoons of olive oil and thinly sliced (i aspire to match paul sorvino in goodfellas) 2 very large cloves of garlic. saute garlic, along with a good pinch of crushed red pepper flakes, until the garlic is brown and crunchy. pour over cauliflower, along with the grated zest on one lemon and let sit for at least an hour.
when i transferred it to a container, about a cup wouldn't fit. so i cooked up some capellini and tossed in the cauliflower and there was dinner. not much color contrast (except for the garlic), but barely 5 minutes total stove time.
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