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Moroccan Cauliflower Salad


½ cup white balsamic vinegar
3 tablespoons olive oil
1 teaspoon honey
¼ teaspoon ground cumin
¼ teaspoon ground turmeric
Pinch of red pepper flakes
Salt and pepper to taste
1 large white cauliflower, broken into large florets and thinly sliced on a mandolin or with a sharp knife
1 cup shelled salted and roasted pistachios, roughly chopped
1 cup dried apricots, finely chopped
5 scallions, thinly sliced


  1. In large mixing bowl, whisk the vinegar, oil, honey, cumin, turmeric, red pepper flakes, salt and pepper.
  2. Add the sliced cauliflower to the dressing and gently toss to coat.
  3. Add the chopped pistachios and apricots and toss again. Taste and season with more salt and pepper as necessary.
  4. Top with sliced scallions.

Adapted from >>