I always roast my cauliflower but never thought to chop it finely and make a beautiful salad with it.



Before you chop the cauliflower, rinse and dry it with a clean kitchen towel. You can slice the florets finely with a sharp knife or with a Japanese mandoline.

Don’t throw away the stalky part. You can chop it finely, 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.