Recipe Background
The surprise in Cauliflower Surprise Salad is how good it tastes! The crispy riced cauliflower, made fragrant and herbaceous with the addition of herbs and lemon juice, is just the right amount of crisp to keep things exciting! Add in wonderful floral and juicy apricots and crunchy walnuts and you have a hit! Maybe Cauliflower Surprise Salad being amazing isn't so surprising after all!
The surprise in Cauliflower Surprise Salad is how good it tastes! The crispy riced cauliflower, made fragrant and herbaceous with the addition of herbs and lemon juice, is just the right amount of crisp to keep things exciting! Add in wonderful floral and juicy apricots and crunchy walnuts and you have a hit! Maybe Cauliflower Surprise Salad being amazing isn't so surprising after all!
Ingredients
- 1 large head cauliflower cut into 2-inch pieces
- 1 tablespoon unsalted butter
- 1 onion chopped
- 1 cup fresh parsley leaves chopped
- 1/2 cup fresh mint leaves chopped
- 1 cup fresh cilantro leaves chopped
- 3 tablespoons fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon sea salt plus more, to taste
- 1 cup dried apricots chopped
- 1 cup walnuts chopped
Directions
- Place 1/2 of the cauliflower in a food processor and pulse until the cauliflower pieces are about the size of grains of rice, about 7-8 one-second pulses.
- Pour the riced cauliflower into a medium bowl.
- Repeat the pulsing process with the remaining cauliflower.
- Melt the butter in a medium sauté pan over medium heat, swirling to coat.
- Add the onion to the melted butter and cook until soft, about 5 minutes.
- Add the riced cauliflower to the onion and cook, stirring frequently, until warm but still crunchy, about 2 minutes.
- Transfer the onion-cauliflower mixture to a large salad bowl.
- Add the parsley, the mint, the cilantro, the lemon juice, the olive oil, 1/2 teaspoon of the salt, the apricots, and the walnuts, tossing until very well mixed
- Taste for seasoning, adding more of the salt if needed.
- Serve.
×