Veracruz-style Cauliflower Salad

Ingredients

In this Veracruz-style adaptation, the original Norwegian cauliflower salad is transformed into a vibrant and zesty dish. The addition of Veracruz-inspired flavors such as lime juice, chili, and cilantro gives the salad a refreshing and tropical twist. The original dish's simplicity is elevated with the use of bold flavors and the incorporation of local Veracruz ingredients. We alse have the original recipe for Blomkålsalat med reddik, so you can check it out.

• 1 medium cauliflower, cut into florets 1 medium cauliflower, cut into florets
• 8 radishes, thinly sliced 8 radishes, thinly sliced
• 1/4 cup fresh cilantro leaves, chopped 1/4 cup fresh cilantro leaves, chopped
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 3g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Bring a pot of salted water to a boil. Add the cauliflower florets and blanch for 2 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.
2. 2.
   In a small bowl, whisk together the lime juice, olive oil, chili powder, and salt.
3. 3.
   In a large mixing bowl, combine the blanched cauliflower florets, sliced radishes, and chopped cilantro.
4. 4.
   Pour the dressing over the salad and toss gently to coat all the ingredients.
5. 5.
   Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
6. 6.
   Serve chilled and garnish with additional cilantro leaves, if desired.

Treat your ingredients with care...

• Cauliflower — Make sure to blanch the cauliflower just until it becomes tender-crisp to retain its crunchiness in the salad.
• Radishes — Slice the radishes thinly for a delicate texture and even distribution of flavors.

Tips & Tricks

• For an extra kick of heat, add a finely chopped jalapeño pepper to the dressing.
• If you prefer a milder flavor, reduce the amount of chili powder in the dressing.
• Add some diced avocado for a creamy and buttery texture.
• Serve the salad as a side dish with grilled fish or shrimp for a complete Veracruz-inspired meal.
• This salad can be made ahead of time and stored in the refrigerator for up to 24 hours. Just give it a quick toss before serving.

Serving advice

Serve the Veracruz-style cauliflower salad chilled as a refreshing side dish or as a light lunch. It pairs well with grilled seafood or as a topping for tacos or tostadas. Garnish with additional cilantro leaves for a pop of color.

Presentation advice

Arrange the cauliflower florets and radish slices in an alternating pattern on a serving platter to create an eye-catching display. Drizzle the dressing over the top and sprinkle with fresh cilantro leaves for an added touch of freshness.