Raw cauliflower might not sound exciting, but shaved paper-thin it becomes crisp and delicate, with a mild nutty sweetness. A sharp lemon dressing, salty capers and sweet raisins do the rest.
It's a good salad to bring to a barbecue or a potluck because it holds up well and doesn't wilt. Serve it with anything grilled or roasted, or pile it onto toasted sourdough with a smear of hummus for lunch.
The original Princess Tofu blog published a shaved cauliflower salad recipe back in 2012, and food sites still link to it. This is our own fully vegan version, written from scratch.
Ingredient notes and swaps
- Raisins: chopped dates or dried cranberries work too.
- Nuts: toasted hazelnuts, pistachios or pine nuts.
- Vegan parmesan: nutritional yeast gives a similar savory note.
Tips for success
- Use the freshest, firmest cauliflower you can find; older heads taste stronger.
- Shave it just before dressing so it stays crisp.
Variations
- Warm version: roast the cauliflower slices for 15 minutes before dressing.
- Middle Eastern: add pomegranate seeds, mint and a tahini dressing.
- Add grains: toss with cooked farro or quinoa for a main course.
What to serve it with
- Grilled vegetables or crispy baked tofu.
- Warm flatbread and hummus.
Recipe
Shaved Cauliflower Salad with Lemon, Capers and Almonds
Prep15 min
Cook5 min
Total20 min
MakesServes 4 as a side
Ingredients
Salad
- 1 small cauliflower (about 500 g)
- 2 tbsp capers, drained
- 30 g (¼ cup) golden raisins
- 30 g (¼ cup) flaked almonds
- Small bunch of flat-leaf parsley, chopped
- 2 tbsp nutritional yeast or grated vegan parmesan (optional)
- Pinch of chili flakes
Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- ½ tsp salt
Method
- Toast the almonds in a dry pan for 3 to 4 minutes until golden, then cool.
- Soak the raisins in the lemon juice for 5 minutes to plump them.
- Cut the cauliflower into large florets and shave them thinly on a mandoline, holding the stalk end. Some will crumble; that's fine.
- Whisk the oil, mustard, maple syrup and salt into the lemon juice and raisins.
- Toss the cauliflower with the dressing, capers, parsley, chili and nutritional yeast.
- Scatter over the almonds and serve.
Notes
Color: purple or Romanesco cauliflower looks beautiful here.
Storage: best the day it's made; keeps covered in the fridge for a day.
FAQ
Can I use frozen cauliflower?
Not for this salad. Frozen cauliflower is too soft once thawed to shave.
What can I use instead of a mandoline?
A very sharp knife, or the slicing side of a box grater.
Can you eat cauliflower raw?
Yes. Sliced very thinly and dressed, it's crisp, mild and slightly nutty.
Do I need a mandoline?
It helps, but a sharp knife works. Slice the florets as thinly as you can.
Can I make it ahead?
Up to 2 hours ahead. It softens slightly in the dressing, which some people prefer.