Recipe: Purple Cauliflower Salad
- 1 head of purple cauliflower, cut into florets
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional toppings: feta cheese, toasted almonds, or pumpkin seeds
- Steam or blanch the purple cauliflower florets until they are tender yet still crisp. Drain and let them cool.
- In a large bowl, combine the cooked purple cauliflower florets, cherry tomatoes, cucumber, red onion, and fresh parsley.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to create the dressing.
- Drizzle the dressing over the cauliflower salad and toss gently to coat all the ingredients.
- Serve the purple cauliflower salad chilled, and if desired, top with feta cheese, toasted almonds, or pumpkin seeds for added flavor and texture.