|Nutritional Guidelines (per serving)|
|Servings: 6-8 Portions (6-8 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Crisp cauliflower and a piquant, parsley-flecked dressing make this a great year-round side dish. Try it with casual deli sandwich meals, at barbecues or picnics, or as a cool, crunchy counterpoint to winter roasts.
Make it a Meal: This salad is the perfect side for casual meals. Serve it with oven fried breaded chicken and dairy-free mashed potatoes. Or add it to a mezze platter or DIY wrap station, along with homemade hummus, a simple chopped tomato and cucumber salad, this Israeli eggplant and red pepper salad, store-bought or freshly baked pita bread, warm from the oven, and the fixings to make Ellen's falafel with pickled vegetables & minted lemon yogurt.
The cauliflower salad would also be a great side for a Shabbat meal. Start with the dairy-free version of this roasted carrot, apple, and celery soup. Serve the cool cauliflower as a counterpoint to roasted chicken with baharat, garlic, and mint and a grain-based side dish, like this turmeric rice with golden raisins. For dessert, serve up slices of this moist and delicious chocolate bundt cake, along with coffee.
- 1 medium-large cauliflower, cored and broken into small florets
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 garlic cloves, peeled, smashed and minced
- 2 teaspoons sugar
- 1 teaspoon sea salt or kosher salt
- 1 teaspoon basil
- 1/8 teaspoon freshly ground black pepper
- 1/2 small red pepper, finely chopped
- 1/2 small onion, finely chopped
- 2 tablespoons fresh parsley, finely chopped
Bring a large pot of generously salted water to a boil. In another large pot, prepare an ice bath with ice cubes covered with cold water.
Place the florets into the boiling water and cook for 3 minutes. With a slotted spoon, remove the florets from the boiling water and transfer to the ice bath. Once the cauliflower has reached room temperature, drain, and place in a large glass jar or bowl.
In another bowl, whisk together the olive oil, vinegar, lemon juice, garlic, sugar, salt, pepper, and basil. Stir in the pepper, onion, and parsley. Pour the marinade over the blanched cauliflower and toss to coat.
Cover and chill for several hours or overnight. The salad will keep, covered in the refrigerator, for 2 to 3 days. Serve chilled, or bring to room temperature before serving.
Recipe Note: Olive oil may get hard in the refrigerator. Before serving, let the marinated cauliflower sit out at room temperature for 20 minutes, or until the oil returns to a liquid state. Stir before serving.