cauliflower & herb salad

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

 

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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)

Dressing

  • ¼ cup olive oil
  • Juice of 1 lemon
  • Sea salt
  • A dash of white pepper (or black pepper)
  • 1 tablespoon agave syrup (optional)

Instructions

Put all the salad ingredients in a large bowl. Mix all the dressing ingredients, then pour them over the salad. Toss and correct seasoning.

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4 Comments

  • Reply Sharone October 14, 2016 at 13:19

    Trying this one for Shabbat dinner tonight! TJ sells it already cut, easy peasy looks deliciousy!

    • Reply Shelly October 14, 2016 at 18:52

      Shabat shalom! Enjoy 🙂

  • Reply Sharone October 15, 2016 at 16:51

    This yummy salad was on our dinner table, delicious!! Next this week is the Bagles… Can’t find really good ones in LA (when I was in NY last month It hit on me that the bagels here are not the real deal!).

    • Reply Shelly October 15, 2016 at 22:31

      They are very easy to make. But FYI, there is a bagel shop on Larchmont street that pretty good bagels. It’s not Noah bagels, don’t remember the name but it’s by a bookstore (which we also love). My next post is My LA, you’ll like it.

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