Cauliflower Salad With Tahini Dressing

We are searching data for your request:

Forums and discussions:

Manuals and reference books:

Data from registers:

Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Yield

Serves 4 (serving size: 1 cup)

Make this recipe even easier by picking up riced cauliflower from the store; you’ll usually find it in the freezer section and sometimes with the prepped produce. This is a great dish to make ahead of time; add the fresh herbs just before serving.

Ingredients

1 medium (1 1/2-lb.) head cauliflower
1 teaspoon olive oil
1/2 teaspoon kosher salt. divided
1/4 cup finely chopped shallot
3 tablespoons fresh lemon juice
2 tablespoons tahini
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped dried cherries
1 tablespoon chopped fresh mint
3 tablespoons chopped salted roasted pistachios

Nutritional Information

Calories 165
Fat 8g
Satfat 1g
Unsatfat 7g
Protein 6g
Carbohydrate 20g
Fiber 5g
Sugars 9g
Added sugars 0g
Sodium 317mg
Calcium 7% DV
Potassium 13% DV

How to Make It

Grate 1 medium (1 1/2-lb.) head cauliflower into a large microwavable bowl. Stir in olive oil and 1/4 tsp. kosher salt. Cover with plastic wrap, and microwave 3 minutes. Spread on a baking sheet; let cool 10 minutes. Stir together finely chopped shallot and fresh lemon juice. Let stand 10 minutes; stir in tahini. Place cooled cauliflower in a large bowl; stir in tahini mixture, chopped fresh flat-leaf parsley, chopped dried cherries, chopped fresh mint, and 1/4 tsp. Sprinkle with chopped salted roasted pistachios.