Sweet and Sour Shaved Cauliflower and Fennel Salad
Today's recipe of the day is a sweet and sour shaved cauliflower and fennel salad that has the perfect combination of acid, sweetness, and savory flavors, with fresh lemon, fruit, and salty pistachios. The dressing includes a touch of maple syrup to counter the bitter fennel. It's a spring delight. Why it's healthy: Cauliflower is a great source of plant-based fiber that helps you feel fuller longer.
Cauliflower and fennel pair well together because fennel has a subtle licorice flavor that adds a tart edge. If you love citrus, this recipe calls for optional toppings such as wafer-thin pear slices, pomegranate seeds, and sliced oranges.
This salad will only take you about 15 minutes to make; prep in advance, by slicing the head of cauliflower and fennel roots and keep in the fridge. Enjoy this salad for lunch or as a delicious side to compliment your dinner.
Recipe Developer: Natalie Penney, @natalie.naturally
Message from the recipe developer: "Very simple light and fresh, this lovely on its own or with the addition fruits. Perfect as a side salad, light starter or compliment to a bigger meal. Roasted or grilled green vegetables such as tender stem broccoli, asparagus, or courgettes are also lovely served along side."
Sweet and Sour Shaved Cauliflower Salad
Serves 2-4 people
Ingredients
- ½ head of cauliflower shaved with a mandolin or very thinly sliced
- 1 fennel bulb shaved
- ½ cup sultanas
- Juice 1 lemon
- ½ cup roughly chopped pistachio nuts
- 1 tbsp. maple syrup
- 1 tsp light olive oil
- Leaves from the cauliflower removed
- Optional fruits- Wafer-thin pear slices, Pomegranate seeds, sliced oranges
Instructions
- In a large bowl add the shaved fennel and cauliflower. I use a mandolin to thinly slice them, breaking them into florets first. For the fennel remove the woody ends before shaving but be sure to reserve the sprogs.
- Add the fennel sprogs, sultanas, and nuts to the bowl along with the juice of a lemon and stir to combine. Finally add rice syrup, olive oil, and a little salt and pepper and stir again.
- Allow to sit and for the flavors to mingle.
- Preheat the oven to 180°C, line a baking tray, and add the reserved cauliflower leaves, rub a little oil onto the leaves and sprinkle with salt. Cook for about 10 minutes or until the leaves are just starting to crisp and slightly char.
- Serve in small bowls or plate with the crispy leaves on top, or in the center of the table as a side salad or compliment.
More From The Beet
