One of our favorite restaurants in Dallas is Bolsa. They always have beautifully crafted cocktails with high quality ingredients and they feature a constantly changing seasonal menu. They were on the “farm-to-table” scene way ahead of their time.
We’ve been eating there for quite some time and they always have a dish or two that I have my first bite of and look at Mo and say, “I have to figure out how they made this! I could eat this every day!” Which explains the birth of my Chilled Cauliflower Salad.
We went with some friends one night and one of the girls we were with ordered the Fried Cod with Cauliflower Salad. Holy. Moly. It’s the perfect dish. The salty fried cod coupled with this refreshing, chilled cauliflower salad with pops of sweetness from the pomegranate seeds… I mean, it’s the absolute perfect bite!
I think my rendition tastes pretty darn close to Bolsa’s.
I love to serve this with roasted chicken with salty, crispy skin… I’ve also done seared ahi with this and it was wonderful!
This dish is great the day of but it’s even better the day after and it makes plenty if you like to food prep for the week! When we have this in our fridge, I usually end up having it for Breakfast (with an over easy egg on top… YUM!) and again for lunch! It is seriously that good and so good for you! It is the perfect warm (read: scorching hot) weather recipe!
Hope you enjoy as much as we do!
Chilled Cauliflower Salad
- 2 medium heads cauliflower, roughly chopped
- ¼ cup jarred capers, rinsed and patted dry
- ½ cup Primal Kitchen Avocado Oil Mayo
- 1 bunch fresh dill, finely chopped
- zest and juice of 1 small lemon
- ½ tsp ground coriander
- 1/8 tsp cayenne pepper
- 1/2 cup pomegranate seeds
- 1 bunch green onion (green and white parts), chopped
- sea salt and black pepper, to taste
- Preheat oven to 425 degrees F.
- Line a small baking sheet with foil and spray with avocado oil cooking spray. Place capers onto baking sheet in a single layer. Set aside.
- Line a large baking sheet with foil and spray with avocado oil cooking spray. Place chopped cauliflower onto baking sheet and sprinkle with sea salt. Place in the oven to roast for 10 minutes – toss and then roast for another 7 minutes – you want the cauliflower to be slightly browned but not too soft.
- Once the cauliflower is done roasting, set it aside to cool for 15-20 minutes.
- Place the capers into the 425 degree oven to roast for 5 minutes.
- While the cauliflower is cooling, make the dressing in a large bowl – combine the mayo, dill, lemon zest and juice, coriander, cayenne, pinch of sea salt and black pepper and whisk well to combine.
- Spoon the cooled cauliflower into the bowl of dressing, then pour in pomegranate seeds, green onion, capers and another pinch of sea salt and black pepper. Using two wooden spoons, toss well to coat all ingredients with the dressing.
- Serve immediately (it will be slightly warm but still really good!!!) or place in the fridge in an airtight container for up to 5 days. The longer it chills – the better it gets!