Styling and Photography by Chaya Berger
Food Prep by Leah Hamaoui

Cauliflower Salad

The perfect light accompaniment to every meal. We couldn’t get enough of it!

Serves 6

• 1 24-oz (680-g) bag frozen mini cauliflower florets
• salt and pepper, to taste
• ½ stalk celery, diced
• handful fresh parsley, chopped
• ⅓ cup dried cranberries, raisins, or chopped dates
• ½ red onion, thinly sliced in half-rounds
• ⅓ cup roasted cashews or nuts of choice, for garnish

Dressing:

• 1½ Tbsp freshly squeezed lemon juice
• 2 Tbsp olive oil
• 1 Tbsp honey
• 1 tsp white horseradish
• 1 tsp semidry white wine
• salt and pepper, to taste (optional)

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Place frozen cauliflower florets on the prepared baking sheet. Spray generously with cooking spray. Sprinkle with salt and pepper. Bake for 30 minutes, mixing once at the halfway point.

To prepare the dressing, add lemon juice, olive oil, and honey to a small bowl. Mix the horseradish with the wine and add. Add salt and pepper, if desired. Mix well.

To assemble, place slightly cooled cauliflower in a large bowl. Add the celery, parsley, cranberries, and onion. Pour dressing over salad and toss. Taste and adjust seasoning, if desired.

Garnish with nuts of your choice.

Notes: For a dairy version of this salad, scatter a handful of grated feta cheese over the top before garnishing with nuts.

You can sub raisins or very finely chopped dates for the dried cranberries. Because cauliflower is bland, I like to season it well. You can use 2 tsp white horseradish and 2 tsp wine, if you prefer a stronger flavor.

Tip: If you dress the cauliflower when it’s still quite warm, the dressing gets absorbed better.

Tip: Grated white horseradish can stay in the freezer for months when wrapped as airtight as possible. It might lose a bit of its potency, but it will still be useable.