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!