In Pomroy’s book, she has a list of superfoods that are good for regulating blood sugar issues. I don’t think these foods are magic elixirs but they’re good to have around. Last week, Danny played with some of the foods on the list — cauliflower, dark greens, seeds, olives, walnuts, fresh herbs, and garlic — and made this salad. Don’t call it a blood-sugar-reduction dish. Call it good and serve it for lunch. We sure did.
Prepare to roast. Heat the oven to 425°.
Roast the cauliflower. Toss the cauliflower florets, turmeric, and 4 tablespoons of the olive oil together. Season the cauliflower with salt and pepper. Put the cauliflower in a large skillet and roast it until the cauliflower is softened and starting to brown, about 20 minutes. Take the cauliflower out of the oven.
Make the vinaigrette. In a small bowl, smash the cloves of roasted garlic into a paste. Whisk the sherry vinegar into the garlic paste, then drizzle in the olive oil. Add salt and pepper to taste.
Make the salad. In a large bowl, toss together the roasted cauliflower, kale, olives, walnuts, and oregano. Slowly pour the vinaigrette around the edges of the salad bowl, then toss the salad and serve.
For more crunch, top with our salty seeds, which you will find on Feeding Our People.
Note: To make a batch of roasted garlic to have on hand for occasions such as these, take all the cloves in a head of garlic and peel them. Put them in a small pan and cover with olive oil, generously. Roast in a 375° oven until the cloves are soft and golden brown, about 30 minutes. Your house should smell tremendous. Take them out of the oven and let them cool to room temperature. These will keep in your refrigerator for up to 1 month.