This pickled cauliflower and potato salad recipe was devised from the suggestions in our final 4-ingredient challenge - miso, cauliflower, potato and iceberg lettuce.
On occasion we like to challenge ourselves. We ask our visitors to suggest four of their favorite food ingredients and then we create a unique recipe from the four ingredients. We can add to the ingredients but we must use all four in the same recipe preparation.
It's a fun way to spark some creative thinking! This was just such a recipe.
The bigger challenge for this one turned out to be finding miso in the area in which I live! But, the natural foods store came through.
So we decided to skip the "almost a given" miso soup and try something different...using all the suggested ingredients and adding a few more to create this delightful cold salad. Grilling lettuce is always a challenge. If you haven't tried grilled lettuce you will love it. It really does bring a whole new flavor to a salad. But, as I said, it can be a challenge in itself. I usually use romaine hearts but in this case chose iceberg lettuce. It grills fairly well as long as you cut it correctly.
However, it should also be noted that the pickled cauliflower and potato salad recipe takes awhile to prepare and should be served only after sitting as stated in the recipe.
Pickled Cauliflower and Potato Salad
1/2 cup sugar
1/2 cup mellow white miso
1/4 cup beer
2 tablespoons salt
2 tablespoons rice vinegar
2-3 cups cauliflower florets
How we make it
In a large bowl or crock, stir together sugar, miso,
beer, salt, and vinegar.
Set aside about 1/4 cup of the mixture for cooking with
Cut a head of cauliflower into florettes and add the
amount suggested to the miso mixture. *
Cover and refrigerate 24 hours before serving.
* There is no need to cook the cauliflower beforehand
as the pickeling process softens it to a light crunch.
Quick Potato Salad
3-4 medium red-skin potatoes, cooked and diced
1/2 red bell pepper, sliced and diced
4 green onions (scallions), sliced to include some
of the green stem
1 1/2 Tbsp. celery salt
2 Tbsp. (heaping) of vegenaise
1 Tbsp. (heaping) of Dijon mustard
1 1/2 tsp. sugar
1 1/2 Tbsp. dill weed
How we make it
Bring a large pot of water to a boil.
Add in the potatoes, cut in quarters.
Add in the dill weed and reserved miso mixture.
Allow to cook until potatoes are just tender then
remove from heat and allow to cool until you can pick
up the potatoes. Dice them into smaller chunks and place
them in a bowl.
In a small bowl mix together the vegenaise, Dijon mustard
Add the peppers and green onions to the potato bowl and
mix in the vegenaise dressing. Sprinkle in the celery salt
and mix again. Place in refrigerator to cool until the next
day, when the cauliflower is ready.
Why Day two you might ask? Well, you really need at least
two days for the pickeling to take place with the cauliflower
and for the flavor to fully infuse the cauliflower and the
Remove the cauliflower and potato salad from the refrigerator.
Place the cauliflower in a collander and rinse it to remove most
of the miso mixture. Place it in with the potato salad and stir
to mix thoroughly. Place back in the refrigerator to keep chilled.
When you're ready to serve this salad, prepare the iceberg lettuce
by cutting it in half, down through the stem and heart of the head.
The lettuce will hold together better in this form (two halves) but
I prefer to cut one of the halves again and make thinner (1 inch
thick)slices of the lettuce. Try to keep it intact as much as possible.
If you click the picture above you may be able to see the toothpick -
use one in each side of the lettuce slice to help hold it intact.
Slather olive oil on both sides of the lettuce slice (or the cut
bottom of the half if using the half without slicing).
Place on a hot grill and allow to grill until the bottom begins
to brown or slighlty char. Carefully flip it over and grill the
When grilled to your liking place on serving plate. Top the
lettuce slice with a "pile" of the potato salad.
Serve with your favorite veggie burger.
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