Caraway Seed Cauliflower Salad
Brighten up your table with this Caraway Seed Cauliflower Salad, a vibrant and flavorful dish that’s both wholesome and elegant. Tender, blanched cauliflower florets are tossed with aromatic toasted caraway seeds, tangy lemon juice, and a medley of fresh parsley and dill, creating a refreshing base packed with nutrients. The addition of sweet raisins, crunchy slivered almonds, and finely diced red onion provides a delightful contrast of textures and flavors, all lightly dressed in a zesty olive oil and lemon dressing. Perfect as a side dish or a light lunch, this salad is quick to prepare, with a prep time of just 15 minutes, and looks as beautiful as it tastes. Serve it chilled for an irresistible crowd-pleaser that highlights the unique spice of caraway seeds and showcases cauliflower in the most delicious way.
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 2 teaspoons caraway seeds
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley
- 2 tablespoons fresh dill
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 small (finely diced) red onion
- 3 tablespoons slivered almonds
- 2 tablespoons raisins
Instructions
1. Prepare the cauliflower: Wash and dry the cauliflower. Cut it into small bite-sized florets and discard the thick stem.
2. Blanch the cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and simmer for 3-4 minutes until just tender but still slightly crisp. Drain and immediately transfer the florets to a bowl of ice water to stop cooking. Once cooled, drain and pat dry with a clean kitchen towel.
3. Toast the caraway seeds: In a small dry skillet over medium heat, toast the caraway seeds for 1-2 minutes until fragrant. Be careful not to burn them. Remove from heat and set aside.
4. Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and black pepper until well combined.
5. Assemble the salad: In a large mixing bowl, combine the blanched cauliflower, toasted caraway seeds, finely diced red onion, slivered almonds, raisins, chopped parsley, and dill.
6. Add the dressing: Pour the dressing over the salad and toss gently to ensure all the ingredients are evenly coated.
7. Chill and serve: Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1882 mg | 82% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 33.8 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2522 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
