Cauliflower Salad

November. The school year is at the point where I know these kids the way you know things you have paid careful attention to for three months: not perfectly, but well. Isabel has expanded her sentence builder to twelve consistent structures. The student with the walker, who I will call Mateo, has been working on independent toileting and this week for the first time asked Carla for help using his device instead of waiting for someone to notice. That is a goal we put on the IEP in August and we expected it would take the year. It took three months. I note it and move on because moving on is part of celebrating it — too much attention and the lesson becomes about me instead of about him.

Thanksgiving is three weeks away and Ryan is coming. I have told the whole family. Matt called me specifically to tell me he was "looking forward to meeting the firefighter." Danielle texted "Finally." Kristin emailed — she is flying in again — and said "This must be serious." I said it is. She said "Good. Bring him to Christmas too." I said that is further than we have planned. She said "Plan it." I am considering planning it. I think he would come. I think he would bring the rosemary olive oil.

Made a roasted cauliflower soup this week — a whole head of cauliflower roasted at 425 with olive oil and garlic until deeply caramelized and slightly charred at the edges, then blended with chicken broth and cream and a little nutmeg. Under two fifty. The cauliflower gets sweet and nutty when roasted and the soup becomes something different from the sum of its parts. I topped it with crispy breadcrumbs and chives. Ryan had two bowls and said "I did not know cauliflower could do that."

I said: most things can do more than you expect if you apply heat correctly. He said "Is that about cooking?" I said: yes and also other things. He smiled. He had a third bowl. This is what November looks like in Pilsen, Ryan at my kitchen table in the fall dark, the cauliflower soup, the book draft open on my laptop, Thanksgiving three weeks away. Everything at once. I would not have it any other way.

The roasted version made it into the story, but cauliflower has been on my mind all month — the way it transforms, the way it refuses to be boring if you’re willing to pay it a little attention. This salad is what I make when I want that same honest, unfussy quality in something lighter: cauliflower treated simply, dressed well, and left to do what it does. It’s the kind of recipe that fits a November table where things are already full enough, and you just need something clean and good alongside everything else.

Prep Time: 15 min | Cook Time: 0 min | Total Time: 15 min | Servings: 6

Ingredients

1 medium head cauliflower, cut into small florets
1/2 cup frozen peas, thawed
1/4 cup red onion, finely diced
1/4 cup celery, thinly sliced
1/3 cup mayonnaise
2 tablespoons sour cream
1 tablespoon white wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped

Instructions

Prep the cauliflower. Cut the cauliflower into small, bite-sized florets. If you prefer a slightly softer texture, blanch in boiling salted water for 2 minutes, then drain and rinse under cold water. Otherwise, use raw for maximum crunch.
Combine the vegetables. In a large bowl, combine the cauliflower florets, thawed peas, red onion, and celery. Toss gently to mix.
Make the dressing. In a small bowl, whisk together the mayonnaise, sour cream, white wine vinegar, sugar, salt, and black pepper until smooth and well combined.
Dress the salad. Pour the dressing over the vegetable mixture and toss until everything is evenly coated. Taste and adjust seasoning — add a little more vinegar for brightness or salt to taste.
Chill and serve. Cover and refrigerate for at least 30 minutes to let the flavors come together. Before serving, fold in the fresh parsley and give it one final toss.

Nutrition (per serving)

Cauliflower Salad — The One That Made Ryan Ask for a Third Bowl