Steamed Cauliflower with Walnut Vinaigrette

I have not fallen off the face of the earth. We were in Indianapolis with Southern Rhapsody. It is a group that puts on 3 days of big band ballroom dancing. We ate at the Club Corp Club, St Elmo’s Fire, and the Webber Grill. Webbers Grill is a chain around the Chicago area. I had never been, and we were all pleasantly surprised. There are 2 days of meals that I cooked that I can’t account for but, I am sure it involved veggies from Pam. Upon coming home and probably the day before we left I probably pulled things out of the freezer. I do remember one night we grilled hot dogs. On the 16th we went with our neighbors to a special Spanish wine dinner at Miel. We also had a night of fish and salad. We joined our newcomers group on the General Jackson River Boat for dinner and a show on the 18th. I had very low expectations of the food, but it was more eatable than I expected. I finished this time of eating out and poor planning with the other version of a stir fry I made on August 8th. The alternate used chicken and oyster sauce. It was way to salty for me. Stick with the recipe on the 8th. Finally Sunday afternoon I could plan meals and cook. This recipe is from 2018 Martha Stewart magazine that Pam gave me. This recipe is super delicious and serves 4. It has all you need in it to be a main course. Instead of dividing on 4 plates, I put it on a platter.

Ingredients

• 1 t garlic, chopped
• 1/4 t salt, more as needed
• 1/2 C walnuts
• 1/4 C Parmesan cheese,
• 3 T EVOO, divided
• 1# head of cauliflower
• 2T capers, rinsed and drained
• 1/4 C Italian parsley
• 2 t red wine vinegar
• pepper

Instructions

1. Preheat the oven to 400 degrees F.
2. Mash garlic and 1/4 t salt into a paste.
3. Toss with walnuts, Parmesan and 2 T EVOO.
4. Roast on a rimmed baking sheet until golden, about 7-10 minutes. Let cool. Finally chop the nuts.
5. Cut cauliflower into 1†thick planks and steam in a pot of salted boiling water fitted with a steamer basket until crisp tender, about 7 minutes.
6. In a small bowl combine the chopped mixture with capers parsley, red wine vinegar and 1 T EVOO. Season with salt and pepper.
7. Divide the cauliflower between 4 plates, spoon on the vinegaigrette, drizzle with more EVOO if desired.
8. Serve immediately.