Warm Cauliflower & Mustard Green Salad

By Foodiewife

When properly balanced, contrasting flavors produce incredibly delicious results. In this dish, as a side for crispy, pan-seared cod fillets, we’re serving up a tasty salad that makes use of a classic, contrasting flavor pairing. Quick-pickled red onion and golden raisins join sweetness and tartness, brightening up everything they touch. To complement the pickles’ sweetness, we’re tossing them with bitter mustard greens, sautéed with briny capers, garlic and mildly earthy cauliflower.

Ingredients

• 3 Cloves Garlic, sliced
• 1/2 Bunch Mustard Greens (I used kale), roughly chopped
• 1 Head Cauliflower, cut into small florets
• 1 Red Onion, large diced
• 2 Tablespoons Capers, drained
• 4 Tablespoons Golden Raisins
• 3 Tablespoons Red Wine Vinegar
• 2 Tablespoons Sugar
• 1/4 Tablespoons Sliced Almonds, toasted

Preparation

Step 1

Heat a large, dry pan (nonstick, if you have one) on medium until hot. Add the almonds and toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a large bowl and set aside. Wipe out the pan.

In the pan used to toast the almonds, combine the onion, raisins, sugar, vinegar, a big pinch of salt and ¼ cup of water. Heat to boiling on medium-high. Once boiling, cook, stirring occasionally, 2 to 3 minutes, or until the onion has softened and the liquid is slightly reduced in volume. Transfer the mixture to a heatproof bowl and set aside to pickle for at least 10 minutes. Carefully rinse and wipe out the pan.

In the pan used to pickle the onion and raisins, heat 2 teaspoons of olive oil on medium-high until hot. Add the cauliflower; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add the garlic, capers and mustard greens; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the mustard greens have wilted. Transfer to the bowl of toasted almonds. Wipe out the pan.

o the bowl of cooked vegetables and toasted almonds, add the pickled onion and raisins and as much of the pickling liquid as you’d like (you may have extra); toss to thoroughly combine and season with salt and pepper to taste. Divide the salad and cooked cod fillets between 2 plates. Finish with a drizzle of olive oil, if desired. Enjoy!

Goes great with fish