Crunchy Cauliflower Salad
Published Oct. 27, 2022
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons neutral oil, such as safflower or canola
- 2teaspoons finely grated fresh Meyer lemon zest, plus 3 tablespoons juice (from 2 Meyer lemons)
- 1teaspoon honey
- Kosher salt and black pepper
- 1pound large cauliflower florets, very thinly sliced (about 5 cups, see Tip)
- 1small head radicchio (8 ounces), halved, cored and leaves coarsely torn
- ½cup thinly sliced scallions, plus more for garnish
- ¼cup freshly grated Parmigiano-Reggiano
- ½cup coarsely chopped roasted walnuts (about 2 ounces)
Nutritional analysis per serving (4 servings)
292 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 13 grams polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 12 grams protein; 540 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.
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Preparation
- Step 1
In a large bowl, combine oil, Meyer lemon zest and juice, and honey. Season with salt and pepper, and whisk until well blended. Add cauliflower, radicchio, scallions and half of the cheese, and toss to evenly coat. Let stand for 5 minutes to soften slightly.
- Step 2
Toss the salad one more time and divide among 4 plates. Top each with some of the walnuts and garnish with additional scallions and the remaining cheese.
- The cauliflower florets will create some crumbs as you slice them, but the crumbled pieces add texture and should be included in the salad.
Private Notes
Comments
Someone please give more guidance on how to “slice” a cauliflower?? “A few tiny bits will fall off”, I had way more bits than slices! Which direction? Half it first?
Best to use extremely fresh cauliflower, like out of your garden or straight from the farmers market. It has a whole different depth and crunch and doesn't have the bitterness of raw cauliflower that's even a couple of days old. This would also be good as a kind of veggie ceviche, if you let it sit for a while.
I made a similar salad on vacation in Italy 2 weeks ago after going to the local market. I used carrots also and roasted half of the cauliflower and carrots. I had Italian lemons and clementines so I zested the citrus into the roasting. The play between cooked and raw was nice. I used olive oil and wished I’d added green olives.
Yup, tasty. I did roast half the cauliflower for textual interest--worked well because it's impossible to get perfect thin slices from all parts of the cauliflower and some parts lended selves better to roasting. I have a jar of preserved lemons, and a bit of the salty lemon sludge from it was a nice addition to the dressing.
Tasted delicious with chopped dates added!
This made for a very good and different weeknight meal. Based on another reviewer’s comments, I roasted half the cauliflower and was glad I did, the combination of textures and the added sweetness of the roasted florets added a nice complexity IMO.
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