TRI-COLORED CAULIFLOWER SALAD/DRIED CRANBERRY/CRUSHED PISTACHIO
Cruciferous vegetables are abundant in the last days of fall and into the winter. They are extremely hearty and can be prepared in a variety of ways to create a wonderful side dish or plant-based entree. Recently, while on a trip to the farmers market, we came across these beautiful heads of purple and orange cauliflower, along with its relative - the fractal-like romanesco. For a quick side dish we usually like to pan roast cauliflower with a little olive oil, garlic, and lemon - but this time we decided to try something different.
After a little experimenting, we came up with a hearty yet simple salad composed of shaved cauliflower and romanesco tossed with sweet-tart dried cranberries, crushed pistachios, green onion, and a light lemon olive oil dressing. I recommend using a mandolin to slice the cauliflower into thin pieces, but if you do, make sure to use the hand guard! If you don’t have a mandolin, a very sharp chef’s knife will do (again, just make sure to watch your fingers).
If you’ve got a holiday party coming up this is a great alternative to the typical fare! Jazz it up by plating small portions in martini glasses with an extra sprinkle of crushed pistachios and dried cranberries. The recipe is suitable for a wide variety of diets and is vegan, raw, gluten-free, and paleo.
SHAVED CAULIFLOWER SALAD/CRANBERRY/PISTACHIO/LEMON
1/2 small head purple cauliflower, shaved or thinly sliced
1/2 small head orange cauliflower, shaved or thinly sliced
1/2 small head romanesco, shaved or thinly sliced
1/2 cup unsweetened dried cranberries, roughly chopped
1/2 cup pistachios, roughly chopped
1/2 cup green onions, chopped
1/2 cup fresh squeezed lemon juice
1/4 cup virgin olive oil
1 tablespoon agave
1/2 teaspoon fine sea salt
1/2 teaspoon fresh cracked pepper
1. In large mixing bowl add purple and orange cauliflower, romanesco, cranberries, pistachios, and green onions and set aside.
2. In a small mixing bowl add olive oil, lemon juice, agave, sea salt, and pepper. Whisk until oil and lemon juice are incorporated.
3. Pour dressing over salad and toss lightly until evenly coated. Serve in martini glasses or on small plates. Enjoy!