Crispy Cabbage And Cauliflower Salad
This salad is so delicious! There are three key things to keep in mind here. The first is char: Do not be afraid to take these vegetables to the edge of burnt. Both cauliflower and cabbage taste amazing with very dark edges; don’t skimp on them.
The second is speed: The moment you mix the vegetables with the dressing, it will begin to soften. It’s still crazy good but the magical moment is when it just begins to soften and each bite is both crackly and tender. The third is yield. This doesn’t make a lot, in the end, because the vegetables shrink so much when they cook. But you’re still limited to what you can fit on a sheet pan. That works out to one generous or two moderate portions. You’ll likely lop off part of your cabbage and cauliflower and wrap the rest up in the fridge for another day, but since this is so good, that day will probably be tomorrow.
- 1/2 pound savoy cabbage (from half a small head)
- 1/2 pound cauliflower (from half a small head)
- Olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper and/or red pepper flakes