Name: Cauliflower Salad with Almond Dressing Recipe
Prep time: 15 min
Cook time: 25 min
Yield: 8
Ingredients: 1 cup almonds; 1 tsp yellow mustard seeds; 1 tsp brown mustard seeds; 1 tsp cumin seeds; ¼ cup sugar; 1 cup water; 3 tbsp white vinegar; 1 cup golden raisins; 1 cup dark raisins; 1 cup dried cranberries; 8 cups capon poaching Liquid; 3 cauliflower heads; ¼ cup extra virgin olive oil; salt; 2 tbsp chives; 1 tbsp flat leaf parsley

cauliflower salad with almond dressing recipe

How To Make Cauliflower Salad with Almond Dressing

Tender grilled cauliflower is tossed in a sweet and slightly tangy raisin and cranberry dressing for a refreshing twist on the classic cauliflower salad.

Preparation: 15 minutes

Cooking: 25 minutes

Rest Time: 2 hours

Total: 2 hours 40 minutes

Serves:

Ingredients

1cupalmonds,slivered blanched
1tspyellow mustard seeds
1tspbrown mustard seeds
1tspcumin seeds
¼cupsugar
1cupwater
3tbspwhite vinegar
1cupgolden raisins
1cupdark raisins
1cupdried cranberries
8cupscapon poaching Liquid,or chicken stock or low sodium broth
3cauliflower heads,cored and separated into 3-inch florets
¼cupextra virgin olive oil
salt,to taste
2tbspchives,minced
1tbspflat leaf parsley,coarsely chopped

Instructions

Preheat the oven to 350 degrees F. Spread the slivered almonds on a pie plate. Toast the almonds in the oven for about 4 minutes, or until lightly browned.
In a medium saucepan, toast the yellow and brown mustard seeds with the cumin seeds over high heat, shaking the pan frequently, for about 20 seconds until fragrant.
Add the sugar, water, and white vinegar and cook, stirring often, for about 2 minutes until the sugar is dissolved. Stir in the raisins and cranberries, cover, and remove from the heat. Let the dressing stand for 2 hours.
Light a grill. In a large pot, bring the Capon Poaching Liquid to a simmer over moderate heat. Add the cauliflower florets, reduce the heat to moderately low and simmer for about 10 minutes until just tender.
Using a slotted spoon, transfer the cauliflower florets to a large baking sheet and let cool slightly. Toss the florets with olive oil and season with salt.
Grill the cauliflower over moderately high heat, stem ends up, for 4 to 5 minutes, or until well browned. Turn and grill the cauliflower for 2 minutes longer, or until tender; transfer the cauliflower to a platter.
Stir the toasted almonds, chives, parsley, and the ¼ cup of olive oil into the raisin dressing and season with salt. Spoon the raisin dressing over the grilled cauliflower florets.
Serve and enjoy.