We recently served this shaved cauliflower salad at a “Lunch with Elissa” and it took center stage of the family style meal. Using fresh cauliflower adds that perfect bit of fresh crunch and this dressing is so delicious you’ll want to keep it around all the time (double it up and keep in your fridge!). Serve it as a salad course or side dish – also great for a veggie lunch option.
Shaved Cauliflower Salad
Serves 4
Ingredients:
Salad:
1 small head cauliflower, use mandoline to slice very thinly lengthwise
2 cups mache & frisee mix
¼ cup fresh parsley, finely chopped
1 bunch chives, thinly chopped
¼ cup roasted almonds, chopped
Cauliflower Puree:
2 cups cauliflower florets
sea salt
1 T. extra virgin olive oil
2 tsp. nutritional yeast
¼ cup chicken or veggie broth (could also use unsweetened almond milk)
Thyme Vinaigrette:
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tsp. Dijon mustard
2 tsp. honey
1 clove garlic
1 small shallot, minced
2 tsp. fresh thyme (pull of the branch)
fresh cracked black pepper
Directions:
Add all dressing ingredients to blender, blend until smooth and emulsified. Set aside.
Bring 4 cups water to boil in a medium stock pot. Season water with sea salt, add cauliflower florets and one clove garlic. Keep at a low rolling boil for 4-5 minutes, just until cauliflower is fork tender. Carefully drain cauliflower, transfer to blender. Add olive oil, broth or almond milk, sea salt, and nutritional yeast, blend until smooth and set aside.
In medium mixing bowl add the shaved cauliflower, lemon zest, mache and frisee along with the chives and fresh chopped parsley. Toss generously with dressing, season with sea salt and pepper.
Line serving platter with cauliflower puree. Place salad over top of the cauliflower puree. Generously top with roasted almonds and fresh chives.
