Cauliflower, Fennel and Lemon Salad

This recipe is a texture and taste sensation! The combination of cauliflower, fennel, snap peas and pistachios make it crunchy and refreshing. And the lemon both in whole and juice form along with fresh herbs give it a sharp, clean taste! It is a great salad to bring traveling or to have as leftovers as it holds it’s crunch for a few days, unlike a green salad that becomes very wilted.

And I must mention that cauliflower is an excellent vegetable to add to your diet as it is in the cruciferous family. This means it is very rich in glucosinolates, phytonutrients that break down into metabolites that have many health benefits, including anti-cancer, an “antibiotic effect” on the gastrointestinal system and other organs, and some studies are now finding protection from cardiovascular disease.

Many people think the color of a vegetable is the determinant of nutrition density. Not true with cauliflower! Although pale in color, it is still rich in glucosinolates. Botanists believe that white cauliflower is an albino mutant of the earlier more colorful forms. The more colorful versions do have an even higher amount of these anti-oxidant phytonutrients (purple: 2x more, green, and other colors: 4x more) so branch out and give those wild colored ones, including the crazy-looking Romanesca, a try!

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Cauliflower Fennel and Lemon Salad

Enjoy this tasty and refreshing salad that keeps its crunch! Cauliflower, fennel and snap peas are a great combination for this raw, lemony recipe.

Prep Time

20 minutes

Servings

Ingredients

• 1/4 cups currants
• 1 small head cauliflower
• 1 small bulb fennel, cored and very thinly sliced, fronds chopped
• 1 cups large sliced snap peas
• 1/2 lemon, finely chopped
• 1/4 cup pistachios, raw or roasted, chopped
• 2 teaspoons lemon juice, fresh
• 2 teaspoons honey or maple syrup
• 1 1/4 teaspoons sea salt, flaky
• 1/2 teaspoon black pepper, freshly ground
• 3 tablespoons extra-virgin olive oil
• 1/2 cup flat-leaf parsley, fresh chopped
• 1/2 cup mint, fresh chopped

Prep Time 20 minutes Servings Ingredients 1/4 cups currants 1 small head cauliflower 1 small bulb fennel, cored and very thinly sliced, fronds chopped 1 cups large sliced snap peas 1/2 lemon, finely chopped 1/4 cup pistachios, raw or roasted, chopped 2 teaspoons lemon juice, fresh 2 teaspoons honey or maple syrup 1 1/4 teaspoons sea salt, flaky 1/2 teaspoon black pepper, freshly ground 3 tablespoons extra-virgin olive oil 1/2 cup flat-leaf parsley, fresh chopped 1/2 cup mint, fresh chopped

Instructions

1. Soak the currants in hot water to cover for 20 minutes while you prep your ingredients. Drain before using.
2. Trim the cauliflower of its leaves and finely chop the leaves. Cut the core from the cauliflower, then cut the cauliflower and stem into large pieces.
3. Working in two batches, put the cauliflower florets and stem pieces in a food processor and pulse until broken down into chickpea-size pieces.
4. Thinly slice bulb of fennel with a mandolin and place in bowl with cauliflower and its leaves.
5. Add snap peas, chopped lemon, pistachios, and currants.
6. In a small bowl, whisk together the lemon juice, honey, salt and pepper. Then slowly whisk in the oil until emulsified. Add to the cauliflower mixture and toss to fully coat.
7. Add the parsley, mint, and 1/4 cup chopped fennel fronds.
8. Let sit for at least 1 hour to marinate, then spoon into bowls and serve.