I feel strangely out of place, giving you guys a cauliflower salad recipe when the Internet is literally flooded with all sorts of recipes and pictures of Christmas sweets, treats and goodies.
Mind you, with less than a week to go before D-Day, I guess it’s fairly normal.
But hey, since we’re all going to be indulging and abusing soon, I figure it would be a good idea to go for nice light meals and go easy on our stomachs before we give it the bad treatment!
At least, that’s what I’ve been trying to do for the past few weeks.
It’s so hard not to start the festivities already, seeing as how we are being bombarded from all sides by so many yummy things.
Chocolates, candies, cookies and cakes, sweets are just everywhere!
I’m fairly suprised, and proud, to report that, the only thing I’ve indulged in so far is a small serving of gelato whilst at the mall shopping for Christmas presents yesterday. And to my defense, I had been dreaming about that gelato since Christmas of last year. (I don’t go that that mall very often, see?)
But really, you want to know what the worst part is? I had dedicated my entire day of yesterday to go and buy all my Christmas presents, as I hadn’t bought a single one yet (I plain despise shopping, especially in crowded malls while under pressure).
Well, I came back home with a couple of winter jackets as well as some winter boots, a bunch of underwear… but only one measly little Christmas present.
Guess what I’ll be doing this week after work?
There won’t be much cooking, let me tell you that…
I get the feeling there will be more quick and easy meals like this one in my immediate future.
Not that I am complaining… The more salads I eat, the more I like them. And the more I like them, the more creative I get!
This one here you just have to try.
I know it might sound weird, but trust me, it works!
It really does!
INGREDIENTS
- 1 head cauliflower, cut into tiny florets, steamed and cooled*
- 1 Red Delicious apple, diced
- 1 Golden Delicious apple, diced
- 1 celery rib, chopped
- 75g raw cashews
- 12-15 thai basil leaves, chopped (+ tiny little ones to garnish)
- 30g ginger, finely chopped
- 1 tbsp lemon juice
- 1 tbsp soy sauce
- 1 tbsp unpasteurized honey
- 2 tbsp water
- 2 tbsp tahini
- 5-6 thai basil leaves, chopped
INSTRUCTIONS
- In a small pan over medium-low, roast the cashew until fragrant and they start to color. Set aside when done.
- Meanwhile, add all the ingredients of the vinaigrette to a mini blender or food processor and process until smooth and creamy. Set aside.
- In a large mixing bowl, add the cold cauliflower florets, diced apples, chopped celery and chopped basil leaves. Toss very delicately until all the ingredients are well combined.
- Transfer to serving plates and sprinkle cashews on top.
- Garnish with tiny thai basil leaves.
- Drizzle dressing all over the salad when ready to eat.
Notes
*I strongly recommend cooking the cauliflower the previous day, or at least 4 hours in advance so that it has time to completely cool.
This looks great! I love apples in salads. And the tahini dressing looks interesting. It’s good to get a reminder to use that tahini–I have it around for hummus, but rarely get creative with it!
Speaking of cauliflower, have you tried making cauliflower popcorn? I found a recipe for it the other day and could not believe how much I loved it! We at the whole thing off the cookie sheet…though we had planned to serve it with dinner.
Cauliflower popcorn? Nope, never tried it. I’ve had oven roasted cauliflower, which is simply amazing, but popcorn, never. How does one go about making that? Have you posted the recipe on your site?
As for tahini, it now is a favorite of mine as part of a vinaigrette. It adds so much taste an creaminess, unreal!
I probably should have put the “popcorn” in quotation marks. And I haven’t posted it yet..but my version of it will be live this week
Can’t wait for that recipe, Lauren. Definitely something that I will want to try!
I wish I could say the same about not indulging much this holiday season…I NEED more salads and light meals…I blame it on my move and too much stress
is that a good enough excuse? Alright, don’t answer that!
As for this salad – I could eat that for breakfast right now, it looks SO good and fresh! Tahini dressing rocks, I’ve made several variations in the past – it’s so versatile and delish…I must try your combo! SO much inspiration coming from you miss Sonia – THANK YOU!
i posted today on cauliflower as well! Let’s get some veggies in us!
PS. one small thing of gelato is hardly indulging. call me when you finish a gallon of chunky monkey
LOOL Kristy! In my case, that would be overindulging. I don’t think I’d ever dare. Put a cheesecake in front of me, though… Hmmmm! OK, think of cauliflower, think of cauliflower…
I totally know what you mean; unfortunately I have actually been indulding a little bit too much already but have promised myself to get back on track right after newyears (no no it’s NOT a new years resolution! I can’t help it that next month happens to be January..) I love the look of this salad although it sure has some interesting flavors in there!