Salade De Chou-fleur Recipe

Prepare cauliflower

Trim cauliflower and cut into small bite-sized florets (about 1-inch). Rinse and drain thoroughly.

Blanch or roast (two options)

Blanching: Bring a large pot of salted water to a boil. Add florets and cook 2 minutes until just tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain well and pat dry. Roasting: Preheat oven to 425°F (220°C). Toss florets with 1 tablespoon olive oil and a pinch of salt. Roast on a sheet pan 15–20 minutes, turning once, until edges are lightly golden and tender. Cool to room temperature.

Prepare onion and herbs

Thinly slice red onion into half-moons and rinse in cold water for 5 minutes if you prefer milder onion; drain and pat dry. Roughly chop parsley and set aside.

Toast almonds

If not already toasted, warm a skillet over medium heat and toast slivered almonds, stirring, until fragrant and just golden, 3–4 minutes. Remove to cool.

Combine salad components

In a large bowl combine cooled cauliflower florets, sliced red onion, chopped parsley, lemon zest, lemon juice, 1 teaspoon sea salt and 1/2 teaspoon black pepper. Toss gently to mix.

Bloom caraway

Place caraway seeds in a small dry skillet over low heat and toast 30–60 seconds until aromatic (watch carefully so they don't burn). Remove and let cool briefly.

Grind almonds and seeds

In a small food processor or mortar and pestle, pulse the 1/2 cup whole almonds with the toasted caraway seeds until coarsely ground—aim for a texture between meal and coarse paste. If using a processor, scrape down sides as needed.

Emulsify dressing

Transfer almond-caraway mixture to a bowl. Whisk in Greek yogurt, apple cider vinegar, honey, minced garlic, 4 tablespoons olive oil, 2 tablespoons warm water, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth and creamy. Adjust thickness with additional warm water 1 teaspoon at a time if too thick.

Taste and adjust

Taste the dressing and adjust acidity (add up to 1 teaspoon more vinegar), sweetness (more honey), or salt as needed to balance.

Dress the salad

Pour about three-quarters of the dressing over the cauliflower mixture and toss gently to coat. Reserve remaining dressing to serve on the side or thin and drizzle over when serving if desired.

Finish and serve

Fold in toasted slivered almonds, adjust seasoning with additional salt, pepper, and lemon juice to taste. Transfer to a serving platter and garnish with a few whole slivered almonds and a sprinkle of chopped parsley. Serve at room temperature or chilled.