Cali'flour Kitchen by Amy Lacey

Author:Amy Lacey
Language: eng
Format: epub
Publisher: Abrams
Published: 2019-01-15T16:00:00+00:00

lemony fennel cauliflower salad

SERVES 4 TO 6

GLUTEN-FREE

GRAIN-FREE

PALEO

KETO FRIENDLY

VEGAN*

VEGETARIAN

DAIRY-FREE

Crunchy, perky, and a little sweet, this raw cauliflower salad is a taste and texture sensation. Lemon in three forms—juice, zest, and preserved lemon—brings the salad together with a punch of salty, sour, floral deliciousness. Preserved lemons, which are lemons pickled in salt, are a condiment used frequently in North African cuisine. Their flavor is simultaneously mellow and intensely lemony, transforming any salad you add them to. Preserved lemons can be found in specialty grocers or online. Rinse them of excess salt before using. If unavailable, skip them and double up on the lemon zest.

¼ cup (35 g) currants

1 small head cauliflower

1 small bulb fennel, cored and very thinly sliced, fronds chopped

½ preserved lemon, finely chopped

¼ cup (30 g) roasted salted shelled pistachios, chopped

¼ cup (60 ml) fresh lemon juice

2 teaspoons honey or maple syrup

1¼ teaspoons flaky sea salt, or to taste

½ teaspoon freshly ground black pepper

3 tablespoons extra-virgin olive oil

½ cup (25 g) chopped fresh flat-leaf parsley

½ cup (25 g) chopped fresh mint

Soak the currants in hot water to cover for 20 minutes while you prep your ingredients. Drain before using.

Trim the cauliflower of its leaves and finely chop the leaves. Cut the core from the cauliflower, then cut the cauliflower and stem into large pieces. Working in two batches, put the cauliflower florets and stem pieces in a food processor and pulse until broken down into chickpea-size pieces. Place in a bowl along with the cauliflower leaves and add the sliced fennel, preserved lemon, pistachios, and currants.

In a small bowl, whisk together the lemon juice, honey, salt, and pepper, then slowly whisk in the oil until emulsified. Add to the cauliflower mixture and toss to fully coat. Add the parsley, mint, and ¼ cup (13 g) chopped fennel fronds. Leave for at least 1 hour to marinate, then spoon into bowls and serve.

* If using maple syrup

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