Cauliflower Salad with Cranberries and Pistachios

Name: Cauliflower Salad with Cranberries and Pistachios
Yield: Serves 4
Ingredients: 1 head, cauliflower (2 pounds); 5 tablespoons, extra-virgin olive oil, divided; 1 1/4 teaspoons, table salt, divided; 1 teaspoon, pepper, divided; 1/3 cup, dried cranberries; 1 , shallot, minced; 1 teaspoon, grated lemon zest plus 1 tablespoon juice; 1 teaspoon ground, fennel; 1 cup, fresh parsley leaves; 1/2 cup, fresh mint leaves; 1/4 cup, shelled pistachios, toasted and chopped

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Appears in Cook's Country April/May 2019

Side Dishes

Vegetables

Salads

SERVES4

TIME1 hour

Cauliflower Salad with Cranberries and Pistachios

WHY THIS RECIPE WORKS

Cauliflower's delicate flavor makes it an ideal canvas for a vibrant, fresh salad. We started by roasting florets from one head of cauliflower until caramelized. Instead of discarding the core, we blitzed it in the food processor and added ...

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