Networking is hard. More than hard, it's just a little painful: networking events feel forced, everyone crammed into a space trying to put on their best self while meeting others and forging a "true" relationship in 10 minutes or less. I think some people enjoy it, but hear me when I say I am not one of those people.
I've made it a goal to "show up" to events a little more often lately-- it's good for me, are if it's a bit painful. The best is when the event is catered with some delicious food, like this cauliflower salad. I discovered this salad at an event, when I wasn't sure what to make for dinner later and was trying to find ways to hide (as an introvert, I find myself looking for distractions at these events: Oh, drinks! Oh, food! Hm, what does this pamphlet say? Let's read it in more scrupulous detail than we've ever read a pamphlet before. Do I know that person? I know that person. Should I say "hi"? Maybe I should get more cauliflower salad. Is is appropriate to leave yet?).
BUT that cauliflower salad! Really, it was the best cauliflower salad I had eaten all month-- and the addition of apple, fennel, and a spicy curry-turmeric dressing had me swooning. In fact, later that day I went home and tried to recreate it for dinner. It was just that perfect fall feeling, savory, light but satisfying dish that I had been craving.
By now I've reworked the recipe a bit and it's really nothing like the original, which was dressed with a thick and creamy dressing, roasted with tahini, and mostly fennel. My version pumps up the cauliflower quantity and gets a fresh twist from baby arugula. The dressing is lighter, and the whole thing is fit for a fall feast. Enjoy!
Serves: 6 | Total Time:
For the salad:
- 1 large head of cauliflower, cut into florets
- 2 small apples
- 1 bulb fennel
- 3 cups fresh baby arugula
- 2 tablespoons avocado oil For the dressing:
- 2 tablespoons apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1 tablespoon honey
- 2 teaspoons curry powder
- 1/2 teaspoons onion powder
- 1/4 teaspoons black pepper
- Preheat oven to 400°F.
- Toss florets in avocado oil and bake until softened through and crisping on the edges, 25-30 minutes. Set aside to cool, at least 15 minutes.
- Dice the apples and slice the fennel into slivers. Place in serving bowl with arugula, and cauliflower once cooled.
- Make dressing by whisking all ingredients together, then pour over the vegetables and toss until everything is coated and well incorporated. Serve.