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Cauliflower Salad

Cauliflower is always used as a substitute for something else. How about we let the cauliflower shine on it’s own for the great vegetable that it is. This salad is super fresh and made with fresh ingredients. Tons of flavour but the star of the dish still shines through. Time to give cauliflower it’s flowers and no more substituting for mashed potatoes, rice or pizza crust.

SHAVED CAULIFLOWER SALAD WITH RED ONIONS, HERBS, PEPERONCINI PECANS, POPPY SEEDS AND HONEY DIJON DRESSING

Recipe by Mark Calaminici | Food Loves Company

Serves 4


Ingredients

Dressing

1/2 cup extra virgin olive oil

3 tbsp. white or red wine vinegar

Honey, to taste

Dijon, to taste

Zest of half a lemon

Juice of half a lemon

Salt, to taste

Freshly cracked pepper, to taste


1/3 cup pecans, toasted and roughly chopped

1 head of cauliflower, sliced thin on mandolin or knife, or roughly chopped

1/2 small-med red onion, thinly sliced into strips or chopped

5-6 peperoncini pepper, seeds removed, thinly sliced or chopped

2 tbsp. Capers, leave whole or roughly chop

Fresh dill, to taste

Fresh parsley, to taste

Fresh chives, to taste

Poppy seeds, to taste


Method

1 Whisk, extra virgin olive oil, vinegar, honey and dijon mustard, lemon zest, lemon juice in a medium bowl. Season to taste with salt and freshly cracked pepper. Feel free to adjust measurements to your own taste preference.


2. In a dry frying pan over medium heat, add pecans and toast for 4-5 min, tossing frequently until golden brown. Remove and let cool. Finely chop and set aside.


3. Add the dressing to your bowl with all the ingredients and mix to coat all the vegetables with the dressing. Enjoy!


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