Roasted Pickled Cauliflower Salad
Adapted from Pike Place Market Recipes
Serves 4

The only changes I made to this glorious recipe is reducing the amount of onion (raw onion is too abrasive for me – even it is a sweet one), and adding a bit of avocado.  I used a mandoline to slice the fennel and the onion – thin is key.  Roasting the cauliflower before pickling it is genius.  Softer texture, mellower flavor.  Finally, Jess suggests making the cauliflower a day ahead but I found it was perfect after just a few hours.

 For the roasted cauliflower:
1 large head cauliflower, cut into bite size florets
2 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper

For the pickling brine:
1 cup warm water
2 tbsp. sugar
1 tbsp. kosher salt
1 tsp. red pepper flakes
2 garlic cloves, minced
1 cup white wine vinegar
½ cup fennel fronds

For the dressing:
1 tsp. Dijon mustard
1 tsp. minced garlic
2 tbsp. orange juice
2 tbsp. white wine vinegar
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

For the salad:
¼ cup toasted hazelnuts, coarsely chopped
1 small fennel bulb, very thinly sliced
½ small sweet onion, very thinly sliced
½ ripe avocado, cut into bite size pieces
3 cups mixed salad greens
Freshly ground black pepper

Preheat the oven to 400ºF.  Line a baking sheet with parchment paper or a silicon mat, and set aside.

Place the cauliflower in a large bowl, drizzle with the olive oil, and season to taste with salt and pepper.  Stir the cauliflower to each floret well, then transfer to the prepared sheet.  Roast the cauliflower until lightly browned, about 20 minutes.  Transfer cauliflower to a bowl and allow to cool completely.

While the cauliflower cools, make the pickling brine:  Stir the water, sugar, salt, red pepper flakes, and garlic together in a large pickling jar (or a similar container that can hold all the florets) until the sugar and salt dissolve.  Add the white wine vinegar and the fennel fronds.

When the cauliflower has cooled to room temperature, add it to the pickling brine.  Refrigerate for a few hours or overnight.

Make the dressing:  In a small bowl, whisk together the mustard, garlic, orange juice, and vinegar.  While whisking, add the olive oil in a slow, steady stream whisking until emulsified.  Season to taste with salt and pepper.

To serve the salad, mix together about a cup of the pickled cauliflower (drained) with the hazelnuts, fennel, onion, avocado, and salad greens.  Add dressing to taste and serve immediately, garnished with pepper.