WARM CAULIFLOWER SALAD 3 tablespoons Annatto Oil (recipe follows) 7 garlic cloves, minced 1 medium onion, finely chopped 1 teaspoon ground cumin 1 teaspoon salt Freshly ground pepper One 3-pound cauliflower, cut into 1-inch florets 1 1/2 cups water Hot pepper sauce, for serving Sherry vinegar, for drizzling Heat the Annatto Oil in a large saucepan. Add the garlic and cook over moderate heat until golden, about 1 minute. Add the onion and cook, stirring frequently, until softened, about 4 minutes. Add the cumin, salt and pepper and stir in the cauliflower until coated. Add the water, cover and simmer over low heat until the cauliflower is tender, about 7 minutes.

Using a slotted spoon, transfer the cauliflower to a serving bowl. Simmer the caulliflower cooking liquid until reduced to 1/2 cup, about 4 minutes. Pour the liquid over the cauliflower and toss. Serve warm or at room temperature, with hot pepper sauce and sherry vinegar for drizzling.

6 servings.

MAKE AHEAD: The cauliflower salad can be refrigerated overnight. Bring to room temperature before serving.

ANNATTO OIL

Tiny and virtually flavorless, annatto seeds, also known as achiote seeds, are commonly used throughout Latin America to add a distinctive reddish yellow color to sautéed food. They are available at Latin markets and in the Latin section of some supermarkets.
1 cup corn oil
1/4 cup annatto seeds

In a small saucepan, combine the corn oil with the annatto seeds and bring to a simmer over low heat. Remove the oil from the heat, cover the pan and let the oil cool completely. Strain the annatto-infused oil into a jar.

Makes about 1 cup.

MAKE AHEAD: The Annatto Oil can be refrigerated in a tightly sealed jar for up to 2 months.

1 Serving: Calories: 99, Fat: 7.1g (Saturated: 0.9g), Carbohydrate: 8g, Protein: 2g.

[Food & Wine, May 2001]