Cauliflower, Olive and Almond Pilaf

The Gourmandise School   of Sweets and Savories

Dinner in 5. We're clear that some techniques require standing at attention. You can't rush risotto, leave caramel alone or brown butter on high heat; but it doesn't mean quick can't be great. Here are a few of our most helpful tips for summer meal planning to save you time and money. Check out Hadley's killer Cauliflower Pilaf recipe below. Serve warm on Day 1 and cold as a sandwich side for lunch the next day. 1. Sides can be mains Double batch your salads and add grilled salmon to your leftovers for a full meals. 2. Dressings double as marinades Use your favorite dressings to marinate chicken, shrimp or grains for an overnight flavor infusion. 3. Use greens first Don't let your greens wilt! Come home from the farmers market and use what wilts faster first. Save the zucchini, carrots and onions for later in the week. 4. Repurpose Did you not heed the #4? Use your limpish greens to bump up the nutrients in your smoothies. 5. Pesto Perfect Don't forget that carrot tops, beet greens and spinach can make great pestos. Pair them with your favorite cheeses and freeze them for later. Cauliflower, Olive and Almond Pilaf 1/2 head cauliflower (about 1-1/2 lbs.) 1 tbsp olive oil 1/3 cup sliced almonds, toasted 1/4 cup green olives roughly chopped 1/2 cup Italian parsley, finely chopped 1/2 cup basil, finely chopped 1/2 cup cilantro, finely chopped Juice and zest of 1-2 lemons Salt and pepper to taste 1. Rice cauliflower in a food processor with a sliver disk or grate by hand. 2. Sauté cauliflower in olive oil over medium heat for 5-6 minutes until tender. Set aside to cool. 3. Stir all the rest of the ingredients together in a medium bowl. Add cauliflower serve at room temp or chill for 3-4 hours.  Wishing you a delicious day,  Clémence and Hadley