Citrus Shaved Cauliflower Salad
Raw cauliflower doesn’t always have to be eaten in florets. Try shaving it with a mandoline and adding it to a salad. This Citrus Shaved Cauliflower Salad pops with flavor and the citrus vinaigrette dressing is snappy and refreshing.
Jump to RecipeCitrus Vinaigrette
Whisk lime zest, lime juice, mustard, and honey in a large bowl. Whisking constantly, gradually add oil until emulsified. Season Citrus Vinaigrette with salt and pepper.
Shaving the Cauliflower
For this recipe, cut the head of cauliflower in half. (Save the other half for a later use.) It is best to use a mandoline to “shave” the cauliflower into very thin slices. If you don’t own a mandoline do your best to slice the florets as thin as possible. Keep the core intact to make it easier to shave/slice. Once this is accomplished remove the core with a knife.
Lettuces, Parmesan, and Nutritional Yeast
Measure the nutritional yeast and parmesan. (If you can’t find Nutritional Yeast at the market or don’t like Nutritional Yeast, simply omit it from the recipe and increase the amount of parmesan.) Use a variety of lettuces. You want a combination of textured lettuce such as Frisse and mild lettuces like romaine, butter, and/or mixed field greens.
To assemble the salad, add the cauliflower on top of the dressing in the large bowl. Next add the Nutritional Yeast, if using, and mix. Right before serving, add the lettuces and parmesan to the large bowl and give a good mix with tongs or a spoon.
Citrus Shaved Cauliflower Salad
Transfer Citrus Shaved Cauliflower salad to a platter and top with remaining parmesan and nutritional yeast.
Citrus Shaved Cauliflower Salad
Equipment
- Mandoline
Ingredients
- 1 teaspoon lime zest
- 1/4 cup fresh lime juice
- 1 teaspoon Dijon mustard
- 2 teaspoons honey any type
- 1/4 cup olive oil
- kosher salt and freshly ground pepper for seasoning dressing and salad
- 1/2 of small cauliflower head very thinly sliced lengthwise on a mandoline, and then cut slices in half. Refer to NOTES section below for more slicing instructions
- 1 tablespoon plus 1 teaspoon nutritional yeast I use the brand Bragg, See NOTES section below
- 2 cups mixed lettuce – romaine, butter, mixed field greens washed, dried and torn or chopped
- 2 cups frisée washed, dried and torn
- 1/4 cup parmesan grated, divided
Instructions
- Whisk lime zest, lime juice, mustard, and honey in a large bowl. Whisking constantly, gradually add oil until emulsified. Season with salt and pepper.
- Add cauliflower slices and 1 tablespoon nutritional yeast to the dressing; toss to combine. Set aside until ready to serve. (Cover and refrigerate if not serving within the hour.)
- When ready to serve add lettuce, frisée, and half of parmesan and toss again; season with salt and pepper.
- Transfer salad to a platter and top with remaining parmesan and remaining 1 tsp. nutritional yeast.
Notes
Recipe from Bon Appetit and slightly modified by me.
If you like this recipe, you may also like these GFchow recipes. Spice-Rubbed Chicken with Lemon-Shallot Sauce, Grilled Zucchini and Squash with Cheese Crumbles, Pine Nuts, and Truffle Honey, and Veal Chops with Asian Honey Mustard Sauce.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
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