Salade De Chou-fleur Recipe

Prepare cauliflower

Remove outer leaves from the cauliflower and cut into bite-size florets. Rinse and drain thoroughly.

Blanch the florets: bring a large pot of salted water to a boil, add cauliflower and cook 2 minutes until just tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain and pat dry on a towel.

If you prefer a nuttier flavor, you can roast instead: toss florets with 1 tablespoon olive oil and a pinch of salt, spread on a baking sheet and roast at 425°F (220°C) for 18–22 minutes until golden at the edges; allow to cool.

Thinly slice the red onion into half-moons. Trim and thinly slice radishes. Roughly chop parsley. Toast slivered almonds in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant and lightly golden; set aside to cool.

In a large bowl, combine cooled cauliflower florets, spinach (or mixed greens), sliced onion, sliced radishes, and chopped parsley. Toss gently to combine.

Toast caraway seeds: place whole caraway seeds in a small dry skillet over medium heat and toast, stirring, 30–60 seconds until aromatic. Transfer to a mortar and pestle or spice grinder and lightly crush — you want some seeds broken but not powdered.

In a small bowl or jar, whisk together almond butter (or ground almonds), Dijon mustard, minced garlic, honey (or maple syrup), lemon juice and white wine vinegar until smooth.

Slowly whisk in the extra-virgin olive oil until emulsified. If the dressing is too thick, whisk in water, 1 teaspoon at a time (up to the stated 1 tablespoon) until desired consistency is reached.

Stir in crushed caraway seeds, then season the dressing with kosher salt and freshly ground black pepper to taste. Taste and adjust lemon, salt or sweetener as needed.

Pour about three-quarters of the dressing over the salad and toss gently to coat. Reserve the remainder to serve on the side for people who want more.

Scatter toasted slivered almonds over the top and, if desired, add additional parsley leaves for garnish.

Serve immediately at room temperature, or chill for 20–30 minutes to meld flavors. If chilled, bring back to room temperature for 10 minutes before serving for best flavor.