Lemony Cauliflower With Garlic and Herbs
- Total Time
- 15 minutes, plus marinating
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1lemon, plus more lemon juice to taste
- 1¼teaspoons fine sea salt, plus more to taste
- 1large head cauliflower (about 1¾ pound), trimmed and cut into bite-size florets (about 8 cups)
- 1jalapeño, finely chopped
- 2scallions, whites and greens thinly sliced
- ½cup chopped fresh dill or basil
- ½cup chopped parsley, leaves and tender stems
- ¾cup extra-virgin olive oil
- 2fat garlic cloves, finely grated or minced
- 2teaspoons whole cumin or cracked coriander seeds
- Large pinch of red-pepper flakes (optional)
Nutritional analysis per serving (10 servings)
170 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 2 grams protein; 268 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Finely grate the zest of the lemon into a large heatproof bowl, then halve the lemon and squeeze in juice. Stir in salt to dissolve it. Add cauliflower, jalapeño, scallions, dill and parsley and toss to combine. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin, and cook until fragrant, about 1 minute. Stir in red-pepper flakes.
- Step 2
Pour mixture over cauliflower and toss well. Let cool completely, then cover and refrigerate for at least 8 hours and up to 48 hours to let the flavors mingle.
- Step 3
Toss well before serving, adding more salt or a squeeze of lemon to taste. For the best flavor, serve at room temperature.
Private Notes
Comments
I'm wondering whether this can be converted from a salad to more of a side dish by par-boiling the cauliflower briefly first. I'm thinking of a cooking time of about one or two minutes, just long enough to leave most of the crunch but take out some of the rawness. This might also allow the cauliflower to better absorb the flavors of the dressing and other ingredients.
I have been making almost the same recipe for 25 years as a Thanksgiving side dish. (It is an Indian recipe originally that I used.) I use steamed cauliflower. Instead of olive oil, I use melted butter infused with the cumin and garlic. Toss together with cauliflower, throw on some parsley and dill. I have never tried it with hot peppers as well. It sounds good as cold dish.
I commented on this as a "hot side-dish" style a bit earlier, but was not complete. I have been making almost the same hot side-dish version for 25 years, based on an Indian recipe. Steam the cauliflower gently, so it is still crunchy. Melt butter (or clarified butter -- if I have it, I use ghee), then add to the melted butter the cumin and then the garlic. Pour in the lemon juice (I forgot to say that originally in my post). Let it bubble a bit. Add to cauliflower. Add herbs. Enjoy.
Worked well with green coriander subbing for regular. Also steamed the cauliflower to crisp tender. Ate right away and it still tasted great!
I found it bland until I added the suggested feta, capers and olives. Then it was okay. I have a similar recipe I've made for years, but I like the lemon and dill accents here so will use them again. Would be good with broccoli, maybe.
I liked this a lot. However, I used purple cauliflower and I thought it looked weird. The picture here with white cauli looks better to me.
Advertisement