Whether or not you’re prepared for fall or hanging onto the final days of summer season, we’ve bought simply the salad for the season! This lemony chopped cauliflower salad has the brilliant, crunchy, refreshing parts of summer season coating a comforting fall veggie. The most effective half? It’s studded with pops of candy dates!
Made in 1 bowl in simply 10 minutes, it’s a fast & straightforward aspect excellent for late-summer picnics or pairing together with your favourite protein for a easy lunch or dinner. Allow us to present you ways!
We’re no strangers to cauliflower salads (displays A and B), however that is the primary uncooked cauliflower salad to affix the Minimalist Baker household (what took us so lengthy?!). Not solely is that this salad tremendous EASY to make, however it additionally tastes actually contemporary, making it excellent for hotter climate or everytime you need a fast aspect!
The way to Lower Cauliflower
Whereas we frequently reduce cauliflower into florets (for tacos, gratins, and roasting), or make cauliflower rice, this uncooked cauliflower salad advantages from one thing slightly completely different! For this recipe, we reduce the cauliflower into skinny slices (with a pointy knife or mandolin), together with among the core. This helps preserve the items collectively, permits the dressing to coat extra of the cauliflower, and makes the salad a very nice texture to eat (no chomping into big florets).
Cauliflower Salad Components
The total recipe is beneath, however listed here are some particulars about what’s on this salad and concepts for modifying:
- Dates – the dates completely make this salad! If you happen to’ve tried medjool dates in our celery salad or shaved Brussels sprout salad, you probably already know the candy, tender magic they add. We wouldn’t advocate subbing anything, however when you should, dried apricots can be our high advice!
- Pistachios – chopped pistachios add crunch and a wealthy, nutty taste to this salad. Pine nuts additionally work properly as a result of they add an analogous richness. Toasted slivered almonds may work in a pinch (although we haven’t examined it!), or when you’re nut-free, you may attempt toasted chopped pepitas.
- Parsley – parsley isn’t a serious participant right here, however it does add a beautiful herby notice, pop of coloration, and further freshness. Cilantro additionally works, however parsley works particularly properly with the opposite Center Japanese-inspired substances (dates and pistachios).
- Lemon-Dijon dressing – the dressing is a straightforward combination of lemon zest + juice, olive oil, maple syrup, Dijon mustard, and salt. We will’t assure success with different substances, however you may experiment with one other liquid sweetener (comparable to honey), a impartial oil rather than olive oil, or spicy mustard as a substitute of Dijon.
The way to Make This Cauliflower Salad
This salad is critically easy to make! You’ll want simply 1 giant bowl (minimal dishes is our jam!). First, you’ll whisk collectively all of the dressing substances within the bowl. You then’ll add the chopped cauliflower, dates, pistachios, and parsley to that very same giant bowl. Give it a stir and it’s salad time!
If you happen to’re desirous to make the salad prematurely, you may shake the dressing substances in a small jar. When able to serve, let the dressing come to room temperature (particularly essential if the olive oil has solidified) and mix with the remaining substances. Chopped cauliflower can begin to scent slightly sulfuric because it sits within the fridge, so this salad is finest when contemporary, however leftovers will preserve within the fridge for 2-3 days.
We will’t wait so that you can do that salad! It’s:
Crunchy
Vibrant
Lemony
Candy
Nutty
Contemporary
& SO fast + straightforward!
What to Serve with This Cauliflower Salad
For a easy meal, we love serving this salad with a protein, comparable to falafel, crispy chickpeas, salmon, or hen kebabs. It pairs particularly properly with Center Japanese-inspired and Mediterranean-inspired recipes, together with our Easy Solar-Dried Tomato Hummus, Italian Herb Tofu Wraps, Moroccan Lentil-Stuffed Eggplant, and Crispy Baked Rooster Thighs (Mediterranean-Impressed).
Extra Easy Veggie Facet Dishes
Servings 6 (~3/4-cup servings)
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1 Tbsp olive oil
- 2 tsp maple syrup
- 1/2 tsp Dijon mustard
- 1/2 tsp sea salt
- 1 small-medium head cauliflower, leaves and stem eliminated (1 small-medium head yields ~5 cups or 450 g sliced)
- 1/3 cup pitted dates, diced into 1/8-1/4 inch items (we used medjool)
- 1/3 cup chopped pistachios (we used roasted salted // or sub pine nuts)
- 1/3 cup chopped contemporary parsley (or sub contemporary cilantro)
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To a big mixing bowl, add lemon zest, lemon juice, olive oil, maple syrup, Dijon mustard, and sea salt. Whisk properly to mix.
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Subsequent, thinly slice the cauliflower utilizing a mandolin or sharp knife (we like to chop vertically in skinny slices, together with among the core — see photograph — to assist preserve the items collectively). Place the thinly sliced cauliflower, dates, chopped pistachios, and parsley into the dressing and toss to mix.
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Finest when contemporary, however leftover salad will preserve in a sealed container within the fridge for as much as 2-3 days. Not freezer pleasant.
*Diet info is a tough estimate calculated with roasted salted pistachios.
Serving: 1 (~3/4 cup serving) Energy: 130 Carbohydrates: 19.7 g Protein: 3.3 g Fats: 5.6 g Saturated Fats: 0.8 g Polyunsaturated Fats: 1.2 g Monounsaturated Fats: 3.4 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 259 mg Potassium: 433 mg Fiber: 3.4 g Sugar: 14.1 g Vitamin A: 54 IU Vitamin C: 43 mg Calcium: 42 mg Iron: 0.9 mg
