Ingredients
- 3 cloves ,garlic minced
- 3 tablespoons freshly squeezed lemon juice
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons capers (in brine), drained
- sea salt and freshly ground pepper, to taste
- 50 g almond slivers, lightly toasted
- 600-700 g cauliflower, cut into florets
- generous handful parsley, chopped (about 4 tablespoons)
Instructions
- In a small bowl, mix together the garlic, lemon juice, olive oil, and capers. Season with salt and pepper, to taste and set aside.
- Fill the bottom of a large saucepan with 5-6 cm of water. Set up the steamer basket and put in the cauliflower florets. Cover with a tight fitting lid and steam over medium-high heat. Steam for about 5-7 minutes until, the cauliflower is tender but still has a crunch. Transfer the cauliflower to a serving bowl.
- Meanwhile, using a dry skillet, lightly toast the slivered almonds until golden brown. Remove from the pan and set aside.
- Add the dressing and fresh parsley to the cauliflower and gently toss to combine. Sprinkle with the toasted almonds. Serve slightly warm at room temperature and enjoy!
Nutrition
Notes
- I like the citrusy lemon flavor with the cauliflower so use 3 tablespoons (1 medium lemon), if you want a more subtle tasting lemon dressing, then use 2 tablespoons, taste and add more to suit your taste. That’s actually how I did it. ;-)
- Feel free to add a little fresh dill if you have it on hand, it’s also nice with cauliflower.
- I’m willing to bet that this purple cauliflower salad recipe would also be delicious with roasted cauliflower. Roasting it releases the natural sugars, giving it a delicious caramelized flavor. Yum!