Whether or not you’re prepared for fall or hanging onto the final days of summer season, we’ve obtained simply the salad for the season! This lemony chopped cauliflower salad has the brilliant, crunchy, refreshing components 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 & simple facet excellent for late-summer picnics or pairing along with your favourite protein for a easy lunch or dinner. Allow us to present you the way!
We’re no strangers to cauliflower salads (reveals A and B), however that is the primary uncooked cauliflower salad to hitch the Minimalist Baker household (what took us so lengthy?!). Not solely is that this salad tremendous EASY to make, however it additionally tastes actually recent, making it excellent for hotter climate or everytime you need a fast facet!
The best way to Reduce 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 just a little totally different! For this recipe, we reduce the cauliflower into skinny slices (with a pointy knife or mandolin), together with among the core. This helps hold 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 enormous florets).
Cauliflower Salad Substances
The complete recipe is under, however listed below are some particulars about what’s on this salad and concepts for modifying:
- Dates – the dates completely make this salad! Should you’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 the rest, however if you happen to should, dried apricots can be our prime suggestion!
- Pistachios – chopped pistachios add crunch and a wealthy, nutty taste to this salad. Pine nuts additionally work nicely as a result of they add an identical richness. Toasted slivered almonds would possibly work in a pinch (although we haven’t examined it!), or if you happen to’re nut-free, you could possibly attempt toasted chopped pepitas.
- Parsley – parsley isn’t a significant participant right here, however it does add a beautiful herby word, pop of coloration, and additional freshness. Cilantro additionally works, however parsley works particularly nicely with the opposite Center Jap-inspired components (dates and pistachios).
- Lemon-Dijon dressing – the dressing is an easy combination of lemon zest + juice, olive oil, maple syrup, Dijon mustard, and salt. We will’t assure success with different components, however you could possibly experiment with one other liquid sweetener (corresponding to honey), a impartial oil instead of olive oil, or spicy mustard as a substitute of Dijon.
The best way to Make This Cauliflower Salad
This salad is significantly easy to make! You’ll want simply 1 massive bowl (minimal dishes is our jam!). First, you’ll whisk collectively all of the dressing components within the bowl. You then’ll add the chopped cauliflower, dates, pistachios, and parsley to that very same massive bowl. Give it a stir and it’s salad time!
Should you’re eager to make the salad upfront, you possibly can shake the dressing components in a small jar. When able to serve, let the dressing come to room temperature (particularly necessary if the olive oil has solidified) and mix with the remaining components. Chopped cauliflower can begin to odor just a little sulfuric because it sits within the fridge, so this salad is finest when recent, however leftovers will hold within the fridge for 2-3 days.
We will’t wait so that you can do this salad! It’s:
Crunchy
Vibrant
Lemony
Candy
Nutty
Contemporary
& SO fast + simple!
What to Serve with This Cauliflower Salad
For a easy meal, we love serving this salad with a protein, corresponding to falafel, crispy chickpeas, salmon, or rooster kebabs. It pairs particularly nicely with Center Jap-inspired and Mediterranean-inspired recipes, together with our Easy Solar-Dried Tomato Hummus, Italian Herb Tofu Wraps, Moroccan Lentil-Stuffed Eggplant, and Crispy Baked Hen Thighs (Mediterranean-Impressed).
Extra Easy Veggie Aspect 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 recent parsley (or sub recent 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 nicely 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 picture — to assist hold the items collectively). Place the thinly sliced cauliflower, dates, chopped pistachios, and parsley into the dressing and toss to mix.
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Greatest when recent, however leftover salad will hold 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
