Citrus-Infused Cauliflower and Cranberry Salad
Equipment
Ingredients
- 1 small orange cauliflower
- 1 red onion diced
- 2 tomatoes diced
- 1 cucumber diced
- 3 tbsp lemon juice
- ¼ cup olive oil
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil
- A few drops of harissa to taste
- Salt to taste
- ⅓ cup dried cranberries
Instructions
- Cut the cauliflower into florets and process them in a food processor until you get a granular mixture.
- In a large mixing bowl, combine the diced onion, tomatoes, and cucumber.
- In a separate bowl, whisk together the lemon juice, olive oil, parsley, basil, harissa, and salt.
- Add the cauliflower granules and dried cranberries to the bowl of vegetables.
- Pour the dressing over the salad and toss until well combined.
- Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
Notes / Tips / Wine Advice:
Wine Advice:
This vibrant salad pairs well with a crisp and fruity white wine such as Sauvignon Blanc or Pinot Grigio. Their acidity will complement the citrus flavors and balance the sweetness of the cranberries.Nutritional Information
Calories: 150 kcal | Carbohydrates: 15 g | Protein: 2 g | Fat: 10 g | Fiber: 3 g | Sugar: 8 g