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Cauliflower Salad With Herbs and Hazelnut

Fragrant Raw Cauliflower And Zesty Ingredients

Quick answerInternational cuisine.
By Jaron Kimhi··👁 340 views
Cauliflower Salad
So here's a fair warning. This cauliflower salad is not an easy one to make. However, the reward for all who labor through it is far greater than the effort! Why is it so labor-intensive? Well, because you have a lot of chopping and grating to do — and I really mean a lot. You have to finely chop all the herbs and grate the cauliflower. Don't attempt to chop it or use the food processor, because you need grains that resemble a Tabbouleh Salad, and that can only be done by hand using a simple grater. This salad is very fresh. Make sure the ingredients are top quality, because they're not cooked and the cauliflower is used raw. Together with the sauce, this salad is very, very fragrant and won't resemble any other salad you've made. Enjoy!  

Some Tips for Success:

  1. Do NOT use the food processor to chop the cauliflower
  2. However, if you have a "top grating" disc, feel free to use it if you trust it enough
  3. Get roasted hazelnuts or roast them at home on a clean skillet till fragrant. Let them cool before adding to the salad
  4. If you have "too much" salad left, I recommend not adding the sauce and hazelnuts to the chopped ingredients. Instead, combine just before serving. It'll keep fresh for days in the fridge this way
  5. Simple syrup is made from equal portions of sugar and water. Just melt them gently in a saucepan and let them combine. Use it only when it's at room temperature
  If you want another great recipe with cauliflower, try our oven baked cauliflower. It's really delicious!

Method

  1. 1

    Chopping All The Salad Ingredients· 30

    Wash the cauliflower and break into small florets. Grate them using a vegetable grater and keep aside. Chop thinly all the herbs and add to the grated cauliflower. Tear the arugula leaves by hand and add that too (don't add too much arugula, at most add just as much as the parsley). Mix all well.

    salad-ingredientschopping-the-herbsgrating-the-cauliflowercombining-all
  2. 2

    Making The Sauce· 5 Minutes

    Make the simple syrup using equal quantities of sugar and water. Combine lemon juice, lemon zest, olive oil, simple syrup (not hot) and walnut oil together. Add the sauce to the salad, cover with hazelnuts and mix well!

    Step 2adding-walnut-oilCauliflower Salad
Recipe by

Jaron Kimhi

Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.

More recipes by Jaron →

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Categories
SaladsVegan
Cuisines
International
Features
Gluten FreeVeganVegetarian
Tags
herbsCauliflowerGluten Freeveganhazelnuts

Questions & answers

Can I use a food processor instead of a grater for the cauliflower?
Yes, pulse it in short bursts until you get a fine, crumbly texture — just don't overdo it or you'll end up with mush.
Can I swap hazelnuts for another nut?
The recipe specifically calls for roasted chopped hazelnuts, so if you swap them you're changing the dish — but if you must, go for something else that's roasted and crunchy.
What is simple syrup and how do I make it?
It's just equal parts sugar and water boiled together until the sugar dissolves — let it cool completely before adding it to the dressing.
Can I make this salad ahead of time?
Hold off on adding the sauce and hazelnuts until just before serving — once dressed, the herbs will wilt and the hazelnuts will lose their crunch.
I only have one type of herb — can I skip the others?
The salad calls for dill, parsley, basil, and arugula together, so the more you skip, the less fragrant it gets — try to keep at least two or three of them.