This is the salad for people who think they don't like salad. No limp greens, no heavy dressing, nothing that needs to be eaten immediately before it wilts. Cauliflower gets pulsed in a food processor until it resembles couscous, then tossed with Roma tomato, cucumber, fresh mint, flat-leaf parsley, and a lemon-Dijon dressing that pulls everything together. The result is bright, satisfying, and substantial enough to stand on its own as a light lunch. Cauliflower is a genuinely impressive vegetable — high in fiber, rich in choline, which supports brain and liver health, and a good source of vitamin C. It also absorbs flavor beautifully, which is why this salad is actually better after it sits for an hour. Make it ahead, and it keeps well for several days, which makes it one of the more practical recipes in your rotation.
Looking for a fresh salad that isn't your typical green leafy thing? Now you've got it!
Shopping List:
Salad
- 2 cups chopped cauliflower (about ½ head)
- 1 cup chopped seeded Roma tomato
- 1 cup chopped cucumber, seeded and peeled if not organic
- 3 tablespoons finely chopped fresh mint
- 3 tablespoons finely chopped flat-leaf parsley
Dressing
- 4 tablespoons freshly squeezed lemon juice
- 4 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon oregano
- Pinch of dried garlic
- Salt and fresh ground pepper to taste
Mixing Your Goods:
To make the cauliflower, put the pieces in a food processor and pulse until it looks like couscous or rice. Be careful not to overprocess. Combine the cauliflower with other salad ingredients and mix everything well. To make dressing, whisk lemon juice, Dijon, oregano, garlic, and salt and pepper. Slowly add olive oil while continuously whisking. Add dressing to the salad and mix well. Let it sit and marinate for an hour; the flavors will really come out. This salad is great served at room temperature or cold, and it will keep for several days in the refrigerator. Serves 4 as a side dish.