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Cauliflower Tart Cherry Salad

Transforming a whole head of cauliflower into a refreshing salad, this recipe combines thinly shaved cauliflower with Montmorency Tart Cherries and toasted seeds. By making use of every part of the cauliflower, Emily Caruso’s dish ensures nothing goes to waste. The tangy dressing and crunchy seeds add layers of flavor and texture, making it a memorable and sustainable meal. Tip: Cauliflower leaves can be roasted or sautéed with a bit of olive oil and seasoning, making a nutritious side dish.

Featuring Montmorency Tart Cherries

Recipe developed by Emily Caruso, JellyToastBlog.com

Ingredients

70 g	raw sunflower or pumpkin seeds, shells removed (can use a combination of both if preferred)
1 tsp	extra virgin olive oil
½ tsp	kosher salt
1	large head cauliflower, stems and leaves removed
225 g	dried Montmorency tart cherries
80 ml	white wine vinegar
80 ml	extra virgin olive oil
2 tbsp	chopped chives
1 ½ tbsp	honey
	kosher salt and pepper to taste

Step 1
Add seeds to a small skillet with olive oil and salt. Place over medium-low heat, stirring occasionally until toasted and fragrant; about 5 minutes. Remove from heat and let cool.
Step 2
Cut cauliflower into quarters, removing the tough stems and leaves. Using a food processor fit with a slicing blade, a mandolin slicer, or a sharp chef’s knife, thinly shave the cauliflower. Place cauliflower in a large bowl. Add toasted seeds and dried Montmorency tart cherries and toss to combine.
Step 3
In a small jar with a lid, combine dressing ingredients (white wine vinegar, olive oil, chopped chives, honey, salt, and pepper). Screw on lid and shake until well combined. Pour over salad and stir to evenly coat cauliflower. Taste and adjust salt for seasoning.

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Appetizers, Fruits & Vegetables, Gluten-free, Lunch, Main Courses, Sides, Vegetarian or Vegan

Cauliflower Tart Cherry Salad

Ingredients

Step 1

Step 2

Step 3

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