Description
Winter’s most addictive salad is here!
Ingredients
Units
Scale
- 1 head cauliflower or 1 bag cauliflower rice
- 1 cup cooked farro (or any other cooked grain like quinoa, millet, or even rice.)
- 1 fennel bulb
- 1/2 cup pomegranate seeds
- 1/2 cup shelled pistachios
- 1/2 cup chopped mint
- 1/2 cup chopped flat-leaf parsley
- 1/4 cup chopped dill (optional)
- 1/3 cup olive oil
- juice of 1 lemon
- 1 teaspoon maple syrup
- 1 garlic clove, minced
- kosher salt and freshly ground black pepper
Instructions
- If using fresh cauliflower: bring salted water to a boil, and boil the cauliflower exactly 2 minutes. Strain cauliflower until dry, then pulse in food processor until sized to a small grain of bulgar.
- If using frozen cauliflower rice, follow package ingredients to prepare. This typically involves simply defrosting the cauliflower in a large non-stick pan until cooked through. Let it cool before adding to salad.
- To prepare the fennel, cut off the stalks, chop up some of the fronds to add to the salad (1/4 cup or so), and then thinly slice using a mandoline or a sharp knife.
- In a large bowl, combine 3 cups cauliflower rice, sliced fennel, pomegranates and pistachios (reserve a few of both for adding to top), fennel fronds, and all the herbs.
- In a mason jar or small bowl, combine oil, lemon juice, maple syrup, garlic, salt and pepper to taste. Shake or whisk, then add just enough to salad to lightly coat ingredients.
- Toss well, taste for seasoning, then add reserved pistachios and pomegranates for garnish. Eat!