This shaved cauliflower salad recipe is a beautiful and flavorful treat. It’s filled with flavor from the heavily seasoned candied walnuts, and refreshing notes from mint, lemon, lavender, honey, and za’atar. I’ve labeled this shaved salad for summer, yet, it’s a cauliflower dish you can eat year-round. I suggest this as a side or a main, paired with a protein.
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Why Shaved Cauliflower Is Perfect To Showcase In A Salad
Cauliflower is mild in it’s flavor while still having a more natural, nutty, and sometimes a subtly sweet flavor. Pairing the cauliflower with an often tart acidic lemon, and the sweetness from candied walnuts and honey truly compliments that nutty and natural flavor even more. It slices well on a mandolin while holding its form.
Additionally, sliced cauliflower (when sealed) holds well in the fridge and is stable for a longer period of time. This allows you to make this ahead of time which I always love!
Shaved Cauliflower Salad
Shaved Cauliflower Salad
- Juice of 1 lemon
- 4 cups shaved cauliflower
- 2-3 tbsp fresh mint
- 2-3 tbsp freshly chopped parsley
- 1 tbsp honey Please read notes regarding this + candied walnuts!
- 1/4 cup extra virgin olive oil (or this lemon olive oil)
- 1/2+ tsp french picnic salt blend Please read notes! (I highly recommend this brand!)
- 1/2 tsp za'atar (optional)
- 1/2 cup golden raisins You can remove if using candied walnuts or keep them in the recipe!
Quick Candied Walnuts – Please read notes regarding this + honey!
- 2 tbsp brown sugar (If you would like to use maple, use 2 tbsp maple & 1 tbsp water)
- 3 tbsp water
- 1/4 tsp smoked paprika
- 1/4-1/2 tsp french picnic salt blend
- 1 cup walnuts Sub with toasted sunflower seeds if allergic to walnuts!
- Start off by washing all of your produce. Allow them to dry. If you can wash your parsley the night prior and allow it to dry in a glass with water, this is best!
- While your cauliflower is drying slightly, add your candied walnut ingredients (except the walnuts) to a pan with the heat set to high. Once it begins to boil slightly, add in your walnut until no liquid is present, combining so that walnuts are fully covered by the liquids.
- Remove from heat and allow to cool. (This is the quickest way of doing candied nuts and is suitable for a quick dish like this!)
- Following this, slice your cauliflower in half and adjust your mandolin to a shallow depth (enough to create pieces that are thin enough to easily chew, yet large enough that they dont crumble fully.)
- Run your cauliflower along the mandolin being sure to watch where your fingers and knuckles are!
- In a large bowl, combine your lemon, honey, salt, and za'atar in a bowl and begin incorporating as you slowly add in your olive oil. You can now add your chopped cauliflower to this and combine.
- Next, finely chop your parsley and mint and add it to your salad. (Save any for plating if desired.)
- Combine the ingredients while adding in your walnuts. If you feel that they need to be chopped smaller, feel free to do so! Dust with french picnic salt blend.
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