Cauliflower and herb salad

I’m always on the lookout for new and unusual ways to eat vegetables and add to my selection of carb-substitute dishes to support my low-carb eating programme. This fresh-tasting salad of finely grated raw cauliflower, spring onion, dill, parsley, olive oil and lemon totally hits the spot!

cauliflower herb salad

  • 1 small to medium-sized cauliflower
  • 5 spring onions, thinly sliced
  • Juice of a lemon
  • 3 tablespoons of extra-virgin olive oil
  • 1/2 teaspoon each of salt and freshly ground black pepper
  • 10g finely chopped dill 
  • 30g finely chopped fresh English/curly parsley – the flavour is better than flat-leaf
  • Optional: a teaspoon of ground allspice or roasted cumin

To make…

  • Firstly, the cauliflower needs to be coarsely grated into a bowl. You can do this on the roughest edge of a box grater or, most easily, using the coarse grating disc on your food processor.
  • Mix in the finely chopped spring onions, herbs, lemon juice oil and seasoning.
  • Mix thoroughly and adjust the seasoning or oil to lemon ration to taste.
  • Transfer to a serving plate or bowl. Enjoy!

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About Janet Davies @pigeoncottage

Food lover, author, cook!
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