There are many advantages to growing up an Army brat, like Petey, or a Coastie kid, like me.

It fostered an appreciation of the commitment and sacrifices that men and women are willing to give to this nation.  It’s humbling. 

It allowed us to see many different cultures around the country and world.  Seeing the various ways in which people live as a child means there is almost no judgement.  Kids are still learning how the world works, so don’t come from a position of cultural superiority.  It’s not better or worse, just endlessly fascinating.

We always knew that there was a huge population that had a vested interest in us and had our backs.  At times, it could be a little uncomfortable, when the entire United States Armed Forces and the Coast Guard are acting as in loco parentis.  But when the chips are down, and you need them, they’re right there. 

But, probably the best gift Petey and I received from our upbringings was the gift of resilience. 

Every few years, usually at the end of the summer, we’d pack up and move our entire lives to a whole new world.  But, by the time Halloween was on the horizon, we’d be home.  What was once strange and new became both familiar and comfortable.

And this week’s recipe is a culinary example of resilience.  The vegetables are the only constant.  The seasoning and the dressing itself are incredibly malleable. 

Za’atar  

Za’atar is a middle Eastern spice which contains thyme, toasted sesame seeds, and sumac.  It can be found in Asian and Middle Eastern markets.  Sumac is a dried ground flower.  It has a bright, lemony flavor.  

Although not one of the most common spices in the kitchen, you can buy sumac in most grocery stores.

But.

If you would like the flavor of za’atar for the dressing, you can make something very close by mixing one 1 teaspoon lemon zest, and ½ teaspoon each, toasted sesame seeds and dried thyme.

Roasted Cauliflower Summer Salad

6 slices thick cut bacon

On a parchment-covered, rimmed baking sheet, cook the bacon at 350 degrees until completely browned and crispy (18-24 minutes), turning once.  Remove bacon to paper towel covered plate, reserving rendered bacon fat.

1 head cauliflower, cut into bite-sized pieces

1 cup white corn kernels, either from frozen, or roasted fresh

2 scallions, sliced very thinly on the bias

1 small head of Boston bib or butter lettuce

Turn oven up to 450.  Once the bacon is removed from the pan, replace with the cauliflower on one single layer and drizzle on two tablespoons of bacon grease and season with salt and pepper.  Roast the veg for 20 minutes, stirring once.  When cooked, remove from sheet pan and set aside.

Dressing #1:

¾ cup mayonnaise

2 tablespoons fresh lemon juice

1 teaspoon za’atar or 2 teaspoons of homemade za’atar

2 tablespoons bacon grease

Salt and pepper

Whisk together all ingredients and refrigerate for at least one hour.

Dressing #2:

2 teaspoons Dijon mustard

Juice of 1 lemon

2 tablespoons bacon grease

1 teaspoon za’atar or 2 teaspoons of homemade za’atar

Salt and pepper

Whisk together ingredients and refrigerate for at least one hour.

Assembly:

Place cauliflower, corn, and green onions in bowl.  Fold in dressing of your choice, a bit of a time until lightly coated—don’t overdress.  Serve on a bed of torn, bite-sized pieces of lettuce, and top with shards of crispy bacon.

This salad works as a side dish at Sunday dinner, a cookout, or for a unique addition to a bagged lunch.  Like the recipe itself, it’s infinitely adaptable.

Thanks for your time.