I first tasted the salami with marinated cauliflower and bitter greens sandwich from ‘wichcraft during a trip to New York. Each March and September, I traveled from Portland to buy clothing for my boutique named Aubergine. One of my favorite showrooms offered delicious lunches often catered by ‘wichcraft. The marinated cauliflower on this salami sandwich is salty from the capers and sweet from the golden raisins. I recall my excitement when the ‘wichcraft cookbook published the recipe. I love the marinated cauliflower and I pair it with a variety of ingredients; it is delicious as an accompaniment to salami on a charcuterie board, or served for lunch with roasted pork and baby arugula.
This summer, I found artisan Tuscan Salami to pair with this salad from Underground Meats, a vendor at the Green City Market. Undergound Meats handcrafts salami and cured meats in Madison, Wisconsin. The selection available for sale at the farmers market often includes Finocchiona, Saucisson Sec, and Spanish Chorizo.
Marinated Cauliflower Salad with Capers and Golden Raisins
(adapted from ‘witchcraft: craft a sandwich into a meal – and a meal into a sandwich by Tom Colicchio)
- 1 head of cauliflower
- ¼ red onion, finely chopped
- ¼ cup capers, drained
- ⅓ cup golden raisins, finely chopped
- ½ teaspoon red chili flakes
- 2 teaspoons caraway seeds, toasted
- ½ cup flat-leaf parsley, finely chopped
- 2 teaspoons dried oregano
- ¾ cup extra-virgin olive oil
- ¼ cup white wine vinegar
- 2 teaspoons kosher salt
- black pepper, freshly ground
Remove the green leaves from the cauliflower and quarter. Slice the cauliflower quarters thinly using a sharp knife or the slicing attachment on a food processor. Place the cauliflower with the rest of the ingredients in a bowl and stir to combine. Allow the salad to marinated for at least one hour prior to serving.