Pickled Curry Cauliflower and Wheat Berry Salad with Rita
1 small jar Biota Pickled Curry Cauliflower
1 Cup Grain Wheat Berries
4 Cups Water
3 Tbs Red Wine Vinegar
1 tsp Salt
1/4 Cup Cauliflower Brine
3 Tbs Raisins
1/3 Cup Red Onion, diced
3 Tbs Green Onions, sliced
2 Tbs Mint, chopped
2 Tbs Basil, chopped
1 each Lemon Zest
4 tsp Lemon Juice
2 Tbs Cauliflower Brine
1 tsp Salt
2 Tbs Extra Virgin Olive Oil
1/2 Cup Yogurt
2 Tbs Cucumber, grated
2 tsp Red Onion, grated
1 each Garlic, micro planed
Place wheat berries in cold water and bring to a simmer. Cook for about 45-60 minutes until tender and plump.
When wheat berries are cooked, add vinegar and 1t of salt. Stir and let cool in liquid. *Can be done the day before*
Drain curry cauliflower and reserve the brine.
Place raisins and cauliflower brine in a pot and bring to a simmer. Remove from heat and allow the raisins to bloom and swell in the liquid.
Drain the cooled wheat berries and raisins.
In a large bowl toss the wheat berries, raisins, diced red onion, chopped herbs, lemon juice and zest, brine, salt and oil.
In a small bowl combine yogurt, cucumber, grated red onion, garlic and salt.
To plate, place a large dollop of the rita in the middle of the plate and spread out. Now place a pile of the wheat berry salad on top of the rita. Finish with the pickled curry cauliflower.