Cauliflower Salad with Spring Onions and Mint

Recipe adapted from Sarah Hymanson and Sara Kramer

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Recipe adapted from Sarah Hymanson and Sara Kramer

Cauliflower Salad With Spring Onions And Mint
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For Tasting Table's first Incubator Series, Sara Kramer and Sarah Hymanson make an herby cauliflower salad with nigella seeds. 
Prep Time
20
minutes
Cook Time
0
minutes
Servings
6
servings
Total time: 20 minutes
Ingredients
  • ¼ teaspoon salt, plus more to taste
  • ¼ teaspoon sugar
  • 1 head cauliflower, cut into florets
  • ½ cup thinly sliced spring onions
  • ⅓ cup finely chopped flat-leaf parsley
  • ⅓ cup finely chopped mint
  • ¼ cup nigella seeds (black onion seeds)
  • ¼ cup toasted sesame seeds
  • ¼ cup extra-virgin olive oil
  • Zest and juice from 2 lemons
Optional Ingredients
  • ¼ cup dried barberries (also called zereshk; optional)
Directions
  1. In a small container, combine the barberries with ¼ cup lukewarm water, ¼ teaspoon each of salt and sugar, and allow to reconstitute, about 30 minutes. Strain and set aside.
  2. Working in batches, pulse the cauliflower in a food processor until it has broken down into pea-size crumbles. Transfer to a large mixing bowl along with the barberries, onions, parsley, mint, nigella seeds, sesame seeds, olive oil and lemon zest and juice. Season generously with salt and toss. Serve immediately.
Nutrition
Calories per Serving 183
Total Fat 15.3 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 10.5 g
Dietary Fiber 4.4 g
Total Sugars 2.6 g
Sodium 130.4 mg
Protein 4.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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