Lemon-Infused Parmesan Cauliflower Salad
Equipment
- large serving bowl
- Pot for blanching
Ingredients
- 3 cups cauliflower cut into small florets
- Juice and zest of 1 lemon
- 6 tbsp olive oil
- ½ tsp crushed fennel seeds
- 12 grape tomatoes halved
- 2 green onions thinly sliced
- Fresh basil leaves shredded by hand, to taste
- 3 tbsp toasted pine nuts
- Salt and pepper to taste
- Shavings of Parmesan cheese to taste
Instructions
- In a pot of salted boiling water, blanch the cauliflower florets for 2 minutes.
- Drain and pat dry, then transfer to a large serving bowl.
- Add the lemon juice, lemon zest, olive oil, crushed fennel seeds, halved grape tomatoes, thinly sliced green onions, shredded basil leaves, and toasted pine nuts to the bowl with the cauliflower.
- Season with salt and pepper to taste, then toss to combine all ingredients thoroughly.
Optional: Add some arugula to the salad before tossing for an extra burst of flavor.
- Finish the salad by sprinkling shavings of Parmesan cheese over the top.
- Serve immediately or chill in the refrigerator before serving.
Notes / Tips / Wine Advice:
Wine Advice:
This light and refreshing salad pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc. Their acidity and freshness complement the lemony flavors while enhancing the savory notes of the Parmesan cheese.Nutritional Information
Calories: 250 kcal | Carbohydrates: 10 g | Protein: 6 g | Fat: 22 g | Fiber: 4 g | Sugar: 3 g