The pairing of cauliflower and avocado in a salad might seem offbeat, but they make a compatible duo. They add up to a delectable cold dish that goes well with spicy main dishes—chilies, curries, and the like. Photos by Evan Atlas.
Serves: 4 to 6
- 1 medium-small head cauliflower
- 1 medium firm ripe avocado, diced
- Juice of 1/2 lemon or lime (about 2 tablespoons)
- 1 medium red bell pepper, cut into narrow 2-inch strips
- 2 scallions, thinly sliced
- 1/4 cup minced fresh parsley or cilantro
Dressing (or just use your favorite prepared vinaigrette):
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons red or white wine vinegar
- 2 teaspoons agave nectar
- 1 teaspoon yellow or grainy mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and freshly ground pepper to taste
- Cherry or grape tomatoes
- Pepitas (roasted pumpkin seeds)
Cut the cauliflower into bite-sized pieces and florets. Steam until tender-crisp and refresh immediately under cold water to stop the steaming. Allow the cauliflower to drain for a few minutes in a colander.
In a serving bowl, combine the diced avocado and lemon juice and toss gently. Add the cauliflower, red pepper strips, scallions, and parsley.
Combine the dressing ingredients in a small bowl and whisk together. Pour over the cauliflower and avocado mixture and toss gently. Season with salt and pepper.
Let the salad stand at room temperature for an hour or so if time allows, stirring every so often. Otherwise, serve at once. Just before serving, scatter cherry or grape tomatoes and/or pepitas over the top for garnish, if desired.