Cauliflower Salad

Styling and Photography by Chaya Berger
Food Prep by Leah Hamaoui

Cauliflower Salad

The perfect light accompaniment to every meal. We couldn’t get enough of it!

Serves 6

• 1 24-oz (680-g) bag frozen mini cauliflower florets
• salt and pepper, to taste
• ½ stalk celery, diced
• handful fresh parsley, chopped
• ⅓ cup dried cranberries, raisins, or chopped dates
• ½ red onion, thinly sliced in half-rounds
• ⅓ cup roasted cashews or nuts of choice, for garnish

Dressing:

• 1½ Tbsp freshly squeezed lemon juice
• 2 Tbsp olive oil
• 1 Tbsp honey
• 1 tsp white horseradish
• 1 tsp semidry white wine
• salt and pepper, to taste (optional)

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Place frozen cauliflower florets on the prepared baking sheet. Spray generously with cooking spray. Sprinkle with salt and pepper. Bake for 30 minutes, mixing once at the halfway point.

To prepare the dressing, add lemon juice, olive oil, and honey to a small bowl. Mix the horseradish with the wine and add. Add salt and pepper, if desired. Mix well.