Shaved Cauliflower Salad Recipe

5 from 4 votes

Shaved Cauliflower Salad Recipe

This shaved cauliflower salad is crisp and fresh with a mix of arugula, pickled raisins, toasted walnuts, red onions, Parmesan and a mustardy vinaigrette.

Prep Time20

Total Time20

Course: Salad

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

For raisins
2 tablespoons white wine vinegar
1 teaspoon honey
1 tablespoon hot water
Pinch red pepper flakes
1/3 cup golden raisins
For salad
1 head cauliflower about 2 pounds, leaves removed and stem trimmed
2 cups baby arugula
1/2 small red onion thinly sliced
1/4 cup shaved Parmesan cheese
1/3 cup chopped walnuts toasted
1 tablespoon chopped parsley
For vinaigrette
1 garlic clove minced
1 tablespoon whole grain mustard
2 tablespoons white wine vinegar
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions

For the raisins, whisk the vinegar, honey, hot water and red pepper flakes in a small bowl. Add the raisins. Let them soak while you prep the cauliflower. Drain the liquid before you add the raisins to the salad.
Break the head of cauliflower into large florets. Thinly slice them. You can use a both a mandolin and a sharp knife.
Combine the cauliflower, raisins, arugula, red onions, Parmesan, walnuts and parsley in a large bowl.
For the vinaigrette, whisk the garlic, mustard, vinegar, olive oil, salt and pepper in a small bowl.
Drizzle the vinaigrette into the salad, tossing to combine.

Notes

Toast the walnuts on a baking sheet for 5-7 minutes in a 350-degree F oven.

Store leftovers in an airtight container in the refrigerator up to 3 days. Keep the vinaigrette in a separate jar. If you are planning to save part of the salad for later, do not toss that portion in the dressing, if possible.

You can add some fresh arugula when serving leftovers.

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