Purple cauliflower and a few other secret ingredients combine to make a show-stopping beautiful dish that is also incredibly nutrient dense.
Ingredients
- 1 large head purple cauliflower
- juice of 1 lemon
- 1/3 cup extra virgin olive oil
- 1 teaspoon anchovy paste
- 1/4 teaspoon salt
- 1/2 teaspoon dried ground turmeric
- 1/2 cup dried cranberries
- 1/4 cup chopped fresh cilantro
InSTRUCTIONS
See recipe card below.
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Colorful Cauliflower Salad
- Total Time: 16 minutes
- Yield: 6-8 servings 1x
- Diet: Gluten Free
Ingredients
Scale
- 1 large head purple cauliflower
- juice of 1 lemon
- 1/3 cup extra virgin olive oil
- 1 teaspoon anchovy paste
- 1/4 teaspoon salt
- 1/2 teaspoon dried ground turmeric
- 1/2 cup dried cranberries
- 1/4 cup chopped fresh cilantro
Instructions
- Cut cauliflower head into bite sized florets.
- Place a steamer basket inside a large pot. Place water in the bottom of the pot and bring to a boil.
- When water is boiling, add cauliflower to steamer basket and cover. Allow to steam blanch for 6 minutes.
- Meanwhile, fill a large bowl or other container with ice water. When blanching is complete, drain the cauliflower and immediately place in ice water to quickly stop the cooking.
- Prepare the salad dressing by combining lemon juice, olive oil, anchovy paste, salt, and turmeric in a glass jar with a tight fitting lid. Shake vigorously and set aside.
- Drain cauliflower and transfer to large serving bowl. Add dried cranberries and gently toss to distribute.
- Drizzle dressing over cauliflower and cranberries mixture and then top with fresh cilantro.
- Serve immediately. Leftovers may be kept in refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
This recipe originally published on Gutsy By Nature. All rights reserved.