Recipes

Cauliflower Salad with Spring Onions and Mint

Recipe adapted from Sarah Hymanson and Sara Kramer
0 Ratings
Cauliflower Salad with Spring Onions and Mint, Sara Kramer and Sarah Hymanson's Middle Eastern salad

To learn more, read "Fried Green Falafel and Fennel Cake" in our National edition. See the rest of the recipes in the story: Sweet Green Pea and Herb Falafel and Fennel and Semolina Cake.

Cauliflower Salad with Spring Onions and Mint

Recipe adapted from Sarah Hymanson and Sara Kramer

Yield: 6 servings

Prep Time: 20 minutes, plus soaking time

Cook Time: N/A

Total Time: 20 minutes, plus soaking time

Ingredients

¼ cup dried barberries (also called zereshk; optional)

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.

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