Cauliflower salad with quick pickled cherries

scaling back - cauliflower salad

I know that cauliflower is not everyone’s favorite but if you haven’t tried it raw in a salad you are really missing out.  Chopped up into small pieces and tossed with almonds, fennel and sweet pickled cherries I can pretty easily say it’s unlike any salad you’ve ever tried.  I’m adding it to my salad rotation and the cherries are out of this world good.  The longer you let the cherries sit in the brine the more flavorful they become and don’t even think about trying to throw the liquid away, mix a few tablespoons with sparkling water and prepare yourself for one refreshing, delicious cocktail!

scaling back - cauliflower salad

 

Cauliflower salad with quick pickled cherries           

Ingredients:

For the salad:

1 medium head cauliflower

1 fennel bulb

1 cup Italian parsley

½ cup roasted almonds

1 tablespoons white balsamic vinegar

1 teaspoon honey

1 teaspoon freshly squeezed lemon juice

2 tablespoons olive oil

For the pickled cherries:

Makes 2-3 half pint jars

½ cup sugar

½ cup white balsamic vinegar

1 cup water

1 cinnamon stick

1 teaspoon whole cardamom pods

2 whole star anise

1 pound cherries, stems removed and pitted

 scaling back - cauliflower salad Method:

For the salad:

Break the cauliflower into florets and place in the bowl of a food processor.  Pulse the cauliflower until it is broken into small rice sized pieces. Alternatively you can chop the cauliflower finely with a sharp knife.

Shave the fennel with a mandolin or as thinly as possible, reserving some of the fennel fronds for garnish.   Place the fennel and cauliflower in a medium bowl along with the almonds, parsley and fennel fronds.

Prepare the dressing by combining the vinegar, lemon juice and honey and stir until the honey is dissolved.  Slowly whisk in the olive oil and season with salt and pepper.  Pour the dressing over the salad and toss to combine.  Plate the mixture  and top with a ¼ cup of pickled cherries.

For the pickled cherries:

Combine vinegar, sugar water and spices in a small saucepan.  Bring to a boil; reduce heat and cook for 5 minutes uncovered.

Pack cherries into jars and pour the brine over the top to cover.  Let cool to room temperature before using; cover and store leftovers in the refrigerator for up to 3 months.

scaling back - cauliflower salad

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  • Meet Tina | Scaling Back Blog

    Self-taught cook, photographer.  You can usually find me at a farmers market dreaming up alternative recipes for my allergy prone family.

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