Have you ever had raw cauliflower? It took me most of my life to try it and now I make it a fair few times a year to change up my regular green salads. This particular salad right here must be my best salad combination including this beautiful cruciferous vegetable yet. I tried to give it a bit of everything but still let the cauliflower shine at the centre of it all.

Red onion adds a bit of spice, parsley brings some green herbaciousness, golden raisins are sweet and add a beautiful pop of colour and salted almonds grounds it all. It’s crunchy and chewy all at once and goes with most dishes.

To dress it I make a lemon vinaigrette which I’d recommend you try with other salads too. It’s easy to make, like most vinaigrettes, and adds a wonderful tanginess to the shaved cauliflower. It’s definitely going to be my dressing du jour for the rest of the summer.

Malin x

Shaved Cauliflower Salad with Golden Raisins and Toasted Almonds

Serves 6

INGREDIENTS:

Lemon vinaigrette:

1 large and juicy lemon

3 tbsp olive oil

1,5 tsp dijon mustard

1 tsp maple syrup

0,25 tsp garlic powder

Generous pinch of salt

Black pepper, to taste

For the salad:

1 small head of cauliflower, leaves removed

1 cup parsley leaves

1 small red onion

0,5 cup golden raisins (or sub for regular)

0,75 toasted and salted almonds

METHOD:

Squeeze the juice of the lemon into a jar. Add the remaining ingredients for the vinaigrette to the same jar and close the lid. Shake until the dressing is nicely emulsified. Taste and adjust seasoning, it should be tarte but nicely balanced with the salt and maple syrup. Set aside.

Cut the cauliflower florets off the woody stem. Then peel the stem with your knife until you are left with the more tender core only.

Use a mandolin or your chef’s knife to cut the cauliflower florets and stem into shavings. They should be thin enough to give a little rather than staying stiff when held up. There will be small pieces that are not as big as the centre shavings of each floret – that is okay and will add to the texture of the salad. Repeat this until all the florets and the stem is in shavings and transfer it all to a large mixing bowl.

Finely chop the parlsey leaves. Peel and slice the red onion into half moons. Add the two to the bowl with the cauliflower along with the raisins.

Roughly chop the almonds and make sure to buy them already toasted and salted (or do this yourself at home if you prefer) as this adds depth to flavour of the salad. Add half of the chopped pieces to the salad and give it a rough mix.

Pour the vinaigrette over the salad in the bowl and mix well to coat. Serve immeadiately on a serving platter to keep the almonds crunchy and sprinkle the remaining almond pieces over the top.

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