Bobbi Lin
Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.
Recipe information
Yield
8 Servings
Ingredients
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice
3 tablespoons fresh orange juice
1 head of cauliflower (about 1½ pounds), broken into large florets, sliced as thinly as possible
1 cup pomegranate seeds
½ cup coarsely chopped mint
½ cup coarsely chopped parsley
2 tablespoons finely chopped chives
¼ cup nigella seeds
¼ cup olive oil
Kosher salt
Ingredient Info
Pungent and peppery nigella seeds, also called kalonji or black onion seeds, can be found at Indian markets and online.
Preparation
Mix lemon zest, lemon juice, and orange juice in a large bowl. Add cauliflower, pomegranate seeds, mint, parsley, chives, nigella seeds, and oil and toss to coat; season with salt.
