Cauliflower Salad with Almond Dressing Recipe

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Serve and enjoy.

Nutrition

  • Calories: 484.69kcal
  • Fat: 19.74g
  • Saturated Fat: 2.71g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 12.22g
  • Polyunsaturated Fat: 3.68g
  • Carbohydrates: 70.16g
  • Fiber: 8.65g
  • Sugar: 46.02g
  • Protein: 15.10g
  • Cholesterol: 7.20mg
  • Sodium: 1304.93mg
  • Calcium: 126.86mg
  • Potassium: 1276.76mg
  • Iron: 3.07mg
  • Vitamin A: 6.21µg
  • Vitamin C: 99.83mg
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