Warm Cauliflower, Beet, Cornichon, Egg, Salami Lunch Plate With Turmeric Butter

I’m always on the hunt for satisfying meals that aren’t so square, i.e. starch, meat, vegetable laying on a plate. While there’s nothing wrong with that [see mini meatloaves] I love mixing it up. This is a great luncheon dish because it can sit out and wait for company to arrive. Just poach the eggs right before serving. It reminds me of a northern Italian fall antipasto.

Warm Cauliflower, Beet, Cornichon, Egg, Salami Lunch Plate With Turmeric Butter

If you don’t eat meat, lose the salami. Don’t like eggs? Don’t add them. You can amend this lunch plate so many ways I can’t even bother to list all the options. I rounded out this brunch-y hunk of love with crusty grainy bread called Seduction and a hard robusto cheese that I bought from Whole Foods.

Warm Cauliflower, Beet, Cornichon, Egg, Salami Lunch Plate With Turmeric Butter

Ingredients

For the salad:

  • 1 head cauliflower, cut into bite sized pieces
  • 4 beets
  • 1/2 lb salami
  • 7-8 cornichons
  • 1 egg per person

For the dressing

  • 3 tbsp melted butter
  • 1/1 tsp turmeric
  • 1/4 tsp black mustard seed, crushed

 

Instructions

 

  1. Boil the beets in a large pot with the skin on for 45 minutes.
  2. Meanwhile, preheat the oven to 375F.
  3. Place the cauliflower pieces on a greased cookie sheet and bake for 30 minutes or until lightly browned.
  4. Remove beets from the pot and let them cool off.
  5. Peel the beets and cut into bite sized pieces.
  6. Tear the salami into bite sized pieces.
  7. Cut the cornichons in half lengthwise.
  8. Arrange the vegetables, meat, and pickles on a platter.
  9. In order to poach the eggs bring a small shallow pan of water to a simmer.
  10. While the water is heating prepare the dressing by combining the melted butter, turmeric, and mustard seeds in a small bowl.
  11. Crack the eggs into a small bowl and gently drop them into the simmering water one at a time.
  12. Cook until the whites become opaque.
  13. Place on top of the salad.
  14. Drizzle with the hot butter dressing.
  15. Serve immediately with crusty bread and hard cheese.

 

Warm Cauliflower, Beet, Cornichon, Egg, Salami Lunch Plate With Turmeric Butter

I might be making an egg less version of this for a Thanksgiving appetizer. Have a great week!

xo, Jessica (army wife to suburban life)

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