Cauliflower and broccoli (as well as finely sliced Brussels sprouts) are best enjoyed raw or lightly blanched by pouring boiling water over them in a colander. The rest of the ingredients are optional and can be adjusted based on what you have at home. This combination is one of my personal favorites.
- 3-5 cauliflower florets
- a bunch of spinach
- a bunch of cilantro
- 2–3 sprigs of mint (optional)
- a handful of pine nuts (pumpkin seeds or hemp seeds also work well)
- 1 lemon
- olive oil (pumpkin seed or truffle oil)
Chop the cauliflower into small crumbs, almost to the texture of couscous (some prefer to grate it on a coarse grater). It can be left raw or placed in a sieve and blanched with boiling water for a minute.
Wash the spinach, cilantro, and mint, then tear them into rough pieces by hand. Mix with the cauliflower and add the pine nuts.
Dress the salad with the juice of a whole lemon and drizzle with olive oil. Season with salt (I love using aromatic Himalayan black salt) and toss everything together.
Pairs perfectly with mackerel or cod fillet.
Chop the cauliflower into small crumbs, almost to the texture of couscous (some prefer to grate it on a coarse grater). It can be left raw or placed in a sieve and blanched with boiling water for a minute.
Wash the spinach, cilantro, and mint, then tear them into rough pieces by hand. Mix with the cauliflower and add the pine nuts.
Dress the salad with the juice of a whole lemon and drizzle with olive oil. Season with salt (I love using aromatic Himalayan black salt) and toss everything together.
Pairs perfectly with mackerel or cod fillet.
