Cauliflower Salad with Spring Onions and Mint Recipe | Tasting Ta
Prep Time:
20 minutes
Cook Time:
Servings:
6 servings
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
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.