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Prep
Difficulty
Medium
Time
Estimate
45 mins
1. Soak the socca- ideally the night before.
2. Cook up the rice for the Cherry Wild Rice and chop up the other ingredients.
3. Slice up the cauliflower, herbs and grill it. The socca can be made alongside.
4. Toss the salad and serve altogether.
This beautiful, naturally gluten-free chickpea flour pancake-like flatbread will revolutionize your dinners. It is high protein, low-glycemic and the perfect substitute for bread or even pizza crust in a variety of meals. We whip up socca for dinner whenever we have a ton of vegetables and not a lot of protein or starch to accompany the meal. It can be made on your stove top, under your broiler or my favorite in the summer is directly on the piping hot grill. A cast-iron pan is my personal choice for making it happen easily, but a metal pie pan or a skillet that can go in your oven will work as well. Socca is the French name, but in Italy it is called Farinata. Please note, the gorgeous photo was taken by the talented David Lynn Photography.
Caramelized cauliflower & onions with a wild rice blend are drizzled with a tangy red wine vinaigrette, a generous handful of cherries, herbs and walnut bits. Make this a main dish salad, by adding extra walnuts, shredded chicken or chunks of your favorite cheese, such as feta, sharp white cheddar or even blue.
Hearty cauliflower in big chunks needs low, slow grilling heat that leaves it with a bit of bite and a touch of the char. The final element is a generous toss in fresh herbs (any kind available to you!) with lemon juice and zest if you can swing it. This simple grilled side will liven up any backyard dinner.
