Memorial Day Feast For the Flibberty Jibbits

Memorial Day Feast

Cooking for the Flibberty Jibbits

So I’m going to a potluck Monday, Memorial Day, and I’ve been asked to bring something.  Good.  I love to cook for people.

So, since what I’m tasked to provide is a side dish, maybe some sort of casseroley thing, I figure  GREAT.  Piece of Cake.

So first I think of one of my faves that gets its zip from bacon.  But no, the host reminds me.  No pork.

So back to the drawing board.  How about this flavorful casserole made with butter, onion, spinach, white bread, Swiss cheese, milk, eggs and Dijon.  That sounds good.

But no.  No dairy, no gluten. No green stuff. No what’s left?

So how about a crunchy cauliflower and tomato salad?  Dressed with a white wine vinaigrette?  That sounds doable.  No green stuff.  No gluteny bread. No pork.

Beats the heck out of Stone Soup.  And festive enough for a Memorial Day picnic.  I knew I could solve the problem.  Without having to resort to Stone Soup.

Crunchy Cauliflower and Tomato Salad

Makes about 8 servings

½ cup extra virgin olive oil

¼ cup white wine vinegar

Juice and grated zest of one large lemon

Sea salt and freshly ground black pepper to taste

1 large head cauliflower, broken into bite-sized pieces

¼ cup minced red onion

¼ cup minced fresh parsley

3 minced garlic cloves

1-1/2 cups cherry tomatoes,  halved

Whisk dressing in a small bowl until smooth:  vinegar, lemon juice, salt and pepper and evoo.

Combine in a large festive salad bowl the cauliflorets, red onion, parsley, garlic and cherry tomatoes.  Toss with dressing.  Cover and refrigerate 1 to 3 hours.  Serve cold.