My husband and I are very particular over where we dine out. There are very few Italian restaurants that we will eat at, but one of our favorites is Osteria Tulia, or Bar Tulia in Naples, Florida. There are so many dishes that chef Vincenzo Betulia offers that I love, and this raw cauliflower salad is one of them. Cauliflower is one vegetable that has become much more popular over the past few years.
Between spiced roasted cauliflower, mashed cauliflower, and even air fried cauliflower, more and more cauliflower recipes have popped up on social media. This salad uses raw cauliflower, currants, Marcona almonds, and grated Parmesan cheese. It is a very crunchy, tasty, and satisfying salad that I often make at home.
I added some chopped green onions and celery, and I dressed my salad with a light vinaigrette similar to the one I tasted at Bar Tulia. I prefer to keep the ingredients in this salad chopped fairly small, making it easier to eat, and you can easily play around with the ingredients to create your own personal version.
Fall is the best time to buy cauliflower, although it is now available everywhere year-round. You may be surprised to learn that cauliflower is an excellent source of vitamins and minerals, containing some of almost every vitamin and mineral that you need. Cauliflower contains a high amount of fiber, which is essential for digestive health and may reduce the risk of several chronic diseases.
Cauliflower also provides a significant amount of antioxidants, beneficial for reducing inflammation and protecting against several chronic diseases. Cauliflower is a cruciferous vegetable and a mustard family member alongside broccoli, Brussels sprouts, kale, and radishes. The word “cauliflower” stems from Latin, meaning “flowers of cabbage,” as this veggie does look similar to cabbage until the large leaves begin to open up.
When buying cauliflower, look for cauliflower with a creamy white color with densely packed florets free of blemishes, browning, or wet spots. The cauliflower head should feel heavy in your hand for its size. The leaves should be fresh and crisp, which is a sign that the cauliflower was recently harvested. Cauliflower can be refrigerated wrapped for up to five days. Do not wash cauliflower until you are ready to use it. Rinse under cold running water. Remove and discard outer leaves, stem, and core. Cauliflower can be broken into florets or chopped.
- 1 Head Cauliflower, Cored & Cut Into Bite-sized Pieces
- 2 Stalks Celery, Diced
- 3 Scallions, Diced
- 1/2 Cup Currants
- 1/2 Cup Marcona Almonds
- 3 Tablespoons Chopped Fresh Parsley
- 3 to 4 Tablespoons White Balsamic Vinegar
- 1/2 Cup Extra Virgin Olive Oil
- Salt & Pepper To Taste
- 1 Cup Grated Parmesan Cheese
- In a large bowl toss together the cauliflower, celery, scallions, currants, almonds, and parsley.
- In a small bowl, whisk together the dressing ingredients, then pour the dressing over the vegetables.
- Toss well, then taste and adjust seasonings as needed.
- Serve immediately.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 368Total Fat: 29gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 14mgSodium: 438mgCarbohydrates: 20gFiber: 5gSugar: 13gProtein: 10g