Shaved Cauliflower Salad With Toasted Pecans And Cranberries Recipes

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SHAVED CAULIFLOWER SALAD



Shaved Cauliflower Salad image

Thinly sliced raw cauliflower takes center stage in this salad, tossed in a bright, limey dressing and dusted with nutritional yeast.

Provided by Jeremy Strubel

Categories     Bon Appétit     Salad     Cauliflower     Vegetarian     Lettuce     Parmesan     No-Cook     Raw     Fall     Winter     Healthy     Wheat/Gluten-Free

Yield Serves 4

Number Of Ingredients 11

1 teaspoon finely grated lime zest
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 cup olive oil
Kosher salt, freshly ground pepper
10 ounces cauliflower florets (from about 1/2 of a small head), very thinly sliced lengthwise on a mandoline
1 tablespoon plus 1 teaspoon nutritional yeast
2 cups (1-inch-wide strips) lollo rosso lettuce or romaine
2 cups torn frisée
2 ounces Parmesan, finely grated, divided

Steps:

  • Whisk lime zest, lime juice, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper.
  • Add cauliflower and 1 Tbsp. nutritional yeast to dressing; toss to combine. Add lettuce, frisée, and half of Parmesan and toss again; season with salt and pepper.
  • Transfer salad to a platter and top with remaining Parmesan and remaining 1 tsp. nutritional yeast.

SHAVED PURPLE CAULIFLOWER SALAD



Shaved Purple Cauliflower Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

1 head purple cauliflower
3 tablespoons olive oil
4 thin slices lemon
2 cloves garlic, thinly sliced
1/2 teaspoon crushed fennel seeds
1/2 teaspoon crushed coriander seeds
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
Chopped parsley and chives

Steps:

  • Thinly slice the cauliflower on a mandoline or with a heavy sharp knife. Place in a large bowl and set aside.
  • Heat the oil in a small skillet over medium heat. Add the lemon slices, garlic, fennel seeds and coriander seeds and cook, stirring occasionally, until fragrant and the garlic begins to brown, about 4 minutes.
  • Remove from the heat and stir in the lemon juice. Pour the dressing over the cauliflower. Season with salt and pepper, sprinkle with parsley and chives and toss.

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