Have you ever tried a grated cauliflower salad? No cooking required! Plus the cauliflower can take on almost any type of dressing and mix-ins.
It’s perhaps the bane of the humble cauliflower’s existence that it rarely tops anyone’s list of favorite vegetables. Corn, tomato, carrots. For me, mushrooms. Those are the favored children of the vegetable family, while cauliflower fights it out with turnips and mustard greens to avoid sitting on the chair of shame in the corner.
But I am here to stand up for this neglected veggie and to convince you to grab a head of cauliflower the next time you’re at the grocery store. If you want to just steam the florets and serve them with butter, knock yourself out. But there are so many other ways to enjoy cauliflower that just may elevate it into your top five.
To start, you can roast cauliflower with rosemary or with Indian spices. Serve it up in an amazing puttanesca sauce, in a split pea stew or my all-time favorite slow cooker vegetable curry. So many options!
I first tried a grated cauliflower salad a couple of years and was shocked at how good it was. The raw, grated cauliflower stays crispy, but has a really pleasant texture because the pieces are so small. You can either pulse the cauliflower florets in a food processor, which takes about 30 seconds, or grate them on a box grater. Pair the cauliflower with any other veggie from your top five list (or branch out!) and toss it all with a vinaigrette, such as this ginger lime dressing.
In this grated cauliflower salad recipe, I whisked together a simple lemon vinaigrette and tossed the cauliflower with diced roasted red peppers (see How to Roast a Bell Pepper), chickpeas and capers. The capers definitely make it, but if you’re not a fan, you could substitute olives.
Other healthy cauliflower recipes:
Cookin’ Canuck’s Cauliflower in Puttanesca Sauce
Cookin’ Canuck’s Italian Split Pea Stew with Cauliflower
Runway Chef’s Roasted Cauliflower & Edamame Hummus
Pumpkin & Peanut Butter’s Autumn Vegetable Paella
My Life Cookbook’s Chicken Vegetable Pizza
- 1 ½ lb. cauliflower florets
- 3 roasted red bell peppers, chopped (see How to Roast a Bell Pepper)
- 1 (14 oz.) can chickpeas, drained & rinsed
- 3 tbsp minced flat-leaf parsley
- 2 tsp capers
- Place the cauliflower florets in the bowl of a food processor. Pulse until the cauliflower is the size of grains of rice. Alternatively, grate the cauliflower on a box grater.
- Place the cauliflower, roasted pepper, chickpeas, parsley and capers in a medium bowl.
- Toss the cauliflower salad with the dressing. Serve.
- In a small bowl, whisk together the lemon juice, olive oil, agave nectar, Italian seasoning and salt.
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