This is an update to a recipe that was originally posted in May of 2019 called Middle Eastern Herb and Cauliflower Salad. I’ve added a drained can of chickpeas, capers and some chopped dates for a sweet note. This is a valuable salad recipe to have in your back pocket. It’s gluten free, dairy free, vegan and it can be made several hours ahead. I took it to a bookclub potluck lunch to share. Leftovers were still good a couple of days later and made a great lunch with a bit of canned tuna.
I can find riced cauliflower in the grocery store, both Trader Joe’s and Safeway carry it. But it is easy to make at home in your food processor if you need to start from scratch (or have cauliflower growing in your garden…lucky you). I don’t recommend using the packaged already riced cauliflower if you are making mock mashed potatoes I think it has a high percentage of stem. It won’t result in a creamy rich amazing mashed potato substitute. You need to have mostly florets for that recipe. But, it is perfect for use in this recipe. The kernels hold their shape and crunch once cooked.
I roasted the cauliflower for extra flavor before mixing it with the other ingredients.
If you are starting with a head of cauliflower, slice the head in half and remove the tough core. Roughly chop the florets. Working in batches, add the cauliflower to your food processor and pulse until the consistency of ‘rice’. Transfer to a large bowl.
- I head of cauliflower or a package of pre-riced cauliflower
- 2 tablespoons of fruity olive oil
- Zest of 1 lemon, preferably organic
- Coarse salt and freshly ground pepper
- I can of garbanzo beans, drained and rinsed
- 5 dates, finely chopped
- 1 tablespoon of capers, rinsed an drained
- 1 pint of cherry tomatoes, halved
- 1 cup of coarsely chopped flat leaved parsley
- 1/2 cup of coarsely chopped cilantro
- 1/4 cup of coarsely chopped mint
- 4 scallions white and light green, chopped
- 1-2 lemons, juiced to make about 1/4 cup of juice
- 1/4 cup of olive oil
- 1 large garlic clove, grated
- 3/4 cup of sliced almonds, toasted
- Salt and freshly ground pepper as needed
- Preheat your oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.
- Place the riced cauliflower in a large bowl and add the olive oil, lemon zest and salt and pepper. Mix well.
- Spread the cauliflower on the baking sheet and roast for about 15 minutes until tender and browning around the edges. You may need to leave it for a few additional minutes but check it so it doesn’t burn. Remove the sheet from the oven and let cool on the parchment paper.
- Spread the almonds on a small baking sheet and toast in the same oven for about 5 minutes, again check constantly as they will turn from nicely toasted to burnt in seconds. Remove and cool.
- While the cauliflower is cooking you can make the herb salad. Combine all the ingredients for the salad in a bowl and let the herbs and tomatoes marinate until the cauliflower is cool.
- Once cool, add the cauliflower to the bowl with the salad and mix well. The parchment paper works well as you can just lift it off the baking sheet. Taste to see if you need to add any additional lemon juice or salt or pepper.
- Chill until ready to serve, garnished with the toasted sliced almonds.
I had a small package of microgreens in the fridge and added them with the other herbs.
You could turn this into an entire meal by adding some sliced feta or leftover chicken to the salad. It would also be an excellent side with grilled lamb chops or kebobs.
I wonder if the folks over at Fiesta Friday would enjoy this? It is Fiesta Friday #449, a virtual blogging party hosted by Angie. Click on the link to read posts with wonderful recipes, craft or decorating ideas.