When I made this salad for the first time, I was not sure whether my family would like it but It was surprisingly taken well by my daughter and she even talked about the salad a month later. So definitely this cauliflower salad is a win. What I love about this salad is, that you can have it all around the year to get your share of veggies. If you like cauliflower, then roasted cauliflower will only make you love this humble veggie even more. Even for my Cauliflower curry, I never miss the step of roasting it a bit before adding it to the coconut sauce.
Cauliflower – A whole head of cauliflower. Look for one that is firm, with no spots, and closed tight florets. Arugula– The peppery arugula works really well in this case. Alternatively, you could use assorted salad greens. Red Onion– for some crunch. Lentils – Cooked French lentils. It adds protein and body to the salad Parsley– A touch of fresh herb in a salad is always welcome. You could also add some chopped green onions.
Tahini- you will easily get tahini in supermarkets. Lemon Juice – Fresh lemon juice. You would need a whole lemon Dijon mustard Olive oil Garlic- I have used a clove of garlic, but you could substitute it with garlic powder. Salt and pepper
Soak onion – To cut down the sharpness of onions, especially while adding them to salads, soak sliced onions in ice-cold water for 15 minutes. This will bring down the sharpness while still maintaining the crunch. Assemble- Before assembling make sure the cauliflower florets have cooled down, otherwise, the greens will wilt.
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