Cauliflower, Carrot, and Olive Salad

Cauliflower and carrot salad with black olives

Here’s an easy salad of lightly cooked cauliflower and raw carrots, with lots of extra flavor from parsley, olives, and sunflower seeds. This works well with a compatible hearty salad like Tabbouli. Add store-bought or homemade hummus and warm pita bread, and you’ve got a great warm-weather meal.

Serves: 4 to 6

  • 1/2 medium head cauliflower, cut into bite-sized florets
  • 1 large or 2 medium carrots, peeled and thinly sliced on the diagonal
  • 1/2 cup pitted black olives, preferably oil-cured
  • 1/4 cup minced fresh parsley or cilantro, or more, to taste
  • 2 scallions, thinly sliced
  • 1/4 cup vinaigrette, homemade or store-bought, or as needed to moisten
  • A splash of lemon juice, or to taste
  • Salt and freshly ground pepper to taste
  • 2 to 3 tablespoons toasted sunflower seeds

Place the cauliflower in a skillet with a small amount of water. Cover and steam for 3 to 4 minutes, just until tender-crisp.

Transfer the cauliflower to a colander and refresh under cool water. Drain well. Combine the cauliflower with the remaining ingredients in a serving bowl and stir together.

If time allows, let the salad stand at room temperature for an hour or so to allow to marinate. Otherwise, serve at once.

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