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Cauliflower Slaw
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 6 to 8 servings
Photo by Lynne Calamia
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Software
- 1/2 cup pine nuts
- 2 teaspoons kosher salt, divided
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon olive oil
- 1 (2-pound) head cauliflower, separated into florets
- 1/2 cup chopped fresh parsley leaves
- 2 tablespoons chopped fresh mint
- 1/2 cup chopped tomatoes
- 3/4 cup golden raisins
- 1/4 teaspoon freshly ground black pepper
Specialized Hardware
Food processor
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 6 to 8 servings
Procedure
- Place the pine nuts in a small fine-mesh strainer and rinse under cold water. Toss with 1 teaspoon salt. Transfer the nuts to a small saute pan set over medium-low heat and toast for 7 to 10 miutes. Set aside to cool.
- Whisk the lime juice and the remaining 1 teaspoon salt together in a large mixing bowl. Slowly drizzle in the olive oil while whisking. Set aside.
- In a food processor fitted with the largest shredding disk, feed the florets through the tube until all the florets have been shredded. Transfer to the mixing bowl. Add the parsley, mint, tomatoes, raisins, and black pepper, and toss to combine. Add the pine nuts and toss to combine. Cover and refrigerate for at least 1 hour or up to overnight before serving. Refrigerate, covered, for up to 2 days.
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