Cauliflower is such a boring veggie, right? It is – unless you roast it like this, or chop it finely and make a beautiful, rich salad, like this one. I promise, after you try these recipes, you’ll start cooking it more often. You can ask my friend Carin. She never cooked cauliflower until she had it at my house two weeks ago.
The secret is to prepare it with ingredients that have stronger flavors. For example, if you roast it use smoked paprika or curry powder (mixed with oil). If you eat it raw, make sure to cut the florets finely, so they absorb the other flavors.
Before you chop the cauliflower, wash it and dry it with a clean kitchen towel. You can slice the florets finely with a sharp knife or with a Japanese mandoline.
And don’t throw away the stalky part. You can chop it fine, then roast it as I mentioned above, or keep it whole, coat it with tahini butter and roast it in a 200°C or 400°F preheated oven.
Cauliflower and Herb Salad
- 1 small or medium cauliflower, only florets finely chopped with a sharp knife or ½ cup finely chopped mint
- ½ cup finely chopped parsley
- ½ cup finely chopped cilantro
- ½ cup toasted sunflower seeds (in a skillet over low heat until golden, don’t add oil!)
- ½ cup almonds, chopped and toasted (you can toast them in the same skillet as the sunflower seeds)
- ½ cup raisins (optional)
- ¼ cup olive oil
- Juice of 1 lemon
- Sea salt
- A dash of white pepper (or black pepper)
- 1 tablespoon agave syrup (optional)
Put all the salad ingredients in a large bowl. Mix all the dressing ingredients, then pour them over the salad. Toss and correct seasoning.