From the fact that it is the new “it” vegetable to the fact that it has skyrocketed in price from $1 to $7 in just a few weeks, I feel like cauliflower is all everyone has been talking about lately. So obviously, I had to make a cauliflower dish and post about it.
Why do I like this salad so much? Well to start, it looks beautiful with the white cauliflower, red cranberries and the fresh green herbs. It also has loads of texture from the crunch of the cauliflower and almonds to the chewy sweetness of the cranberries. Finally, it packs a real nutrient rich punch.
This recipe was inspired by a salad that I had at a friend’s place over Thanksgiving. She has a very restrictive diet with no gluten or dairy but she has not given up on great taste. Thanks Stephanie for sharing.
- 3 cups cauliflower, riced (see below)
- ¼ cup parsley, finely chopped
- ¼ cup mint, finely chopped
- 1 shallot, minced
- 1 small garlic clove, grated on a Microplane
- ¼ cup almonds, sliced and toasted
- ¼ cup dried cranberries
- ¼ cup pomegranate seeds (or just more dried cranberries or currants)
- DRESSING
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon maple syrup
- ¼ cup olive oil
- Salt and Pepper, to taste
- To rice cauliflower, place cauliflower florets in a food processor and pulse till the cauliflower starts to look like rice.
- Mix all the ingredients in a large bowl and toss well with the salad dressing.
- Serve immediately or place in the fridge overnight.
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