Cookies Preferences
I adore cauliflower and happily eat it raw but know that it's an aquired taste for many. When I happened upon this beautiful lacy spring cauliflower in Johannesburg's Chinatown, it reminded me of the gorgeous early-season yellow heads I found in Lebanon. This is the perfect entry into raw cauliflower eating I think, but if you can't find these varieties where you are (or it's a different season) I'd mandolin your cauliflower florets into wafer thin slices and start there. My mother was obsessed with rhubarb and often made us eat it for desserts which were underwhelming, but I love it raw or even pickled. Here I slice it super thin on a mandolin and it lends a beautiful tartness to the salad.
1 small head early Spring cauliflower, cut into small florets
1/2 cup rhubarb sliced thinly on a mandoline
1/4 cup pomegranate seeds
1/4 cup toasted pumpkin seeds
2 handfulls baby spinach
1/2 shallot, sliced into thin rounds
1/2 cup chopped parsley
1/2 cup chopped mint
for the dressing:
zest of one orange
2 tablespoon honey
2 tablespoon apple cider vinegar
2 teaspoons whole grain mustard
pinch of chili flakes
1/2 cup of extra virgin olive oil
salt and pepper to taste
Combine everything for the salad in a large bowl. In a jar combine all the dressing ingredients and shake well to combine. Dress the salad and you're ready to dig in.
