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
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
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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