Goomba38 wrote:

> This is on the menu for tonight, with roasted potatoes and something
> green. I'm also looking for something interesting to do with a head of
> cauliflower that I've got that needs doing in. Any suggestions?
>
>
> * Exported from MasterCook *
>
> Pork Loin with Prunes and Apples


Since the pork is going to be pretty sweet, I'd make the cauliflower a
little on the sharp side. How about a marinated cauliflower salad? Here's
a starting-point recipe, though I'd tinker with it to match your other
dinner items:

MICROWAVE MARINATED CAULIFLOWER SALAD

Marinade:
1/2 cup red wine vinegar
1/2 cup olive oil
2 tablespoons packed brown sugar
2 teaspoons lemon juice
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon dry mustard powder

Salad:
1 small onion, thinly sliced
1 medium green pepper, sliced into 2 x 1/4 inch strips
2 cups fresh cauliflower florets
2 medium tomatoes, cut into 3/4 inch cubes

In a 2-quart casserole, combine all marinade ingredients. Microwave on High
for 30 seconds, stir to dissolve the sugar, and microwave for up to another
30 seconds until marinade is heated through. Add the onion, green pepper,
and cauliflower, and toss to coat with the marinade. Microwave on High for
a minute, stir the vegetables, and microwave on High for another 2-3
minutes, until the vegetables are crisp-tender. Remove from microwave oven
and stir in tomato cubes. Refrigerate until chilled. Keeps up to 2 days,
refrigerated.

NOTES:
Of course, this doesn't HAVE to be made in the microwave; you could make the
whole thing on the stovetop. To go with your pork dish, I'd probably
substitute carrot slices for the green pepper and tarragon for the basil.
Maybe throw some fennel slices in there, too. I'd consider leaving the
tomatoes out entirely, but that would depend on how the tomatoes taste -- if
they're firm and a bit sour, I'd keep them, but add them in the last minute
of cooking rather than adding them after cooking is finished.

Bob