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Salads with Anastasia

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Purple Cauliflower Salad, Olive & Coriander Seeds

Gourmet Salads· Winter Salads

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Our Purple Cauliflower Salad is packed with aromatic flavours and looks sensational with its vibrant violet hues. Ideal for impressing guests at a dinner party. 


PURPLE CAULIFLOWER SALAD IN A DARK GREY BOWL WITH PARSLEY ON THE SIDE

What makes it purple?

Just like all purple hued fruits and vegetables, like red cabbage and blueberries, purple cauliflower gets it gorgeous violet hues from anthocyanin a flavonoid rich in antioxidants. 

What’s the difference between the white and the purple?

Purple cauliflower is higher in antioxidants than regular white cauliflower it is milder tasting with a sweeter and nuttier taste without any of the pungent aroma or bitter taste than the white has. 

Did you know that the edible flower florets of cauliflower are referred to as the “curd” 😲

How to Keep youR cauliflower bright purple 

Like other coloured veggies such as beans or cabbage the best way to ensure that you keep it’s gorgeous colour is by adding some acid such as lemon juice or vinegar while cooking.  

Where to buy coloured cauliflower?

As cauliflower is in season during autumn/fall and winter you are more likely to find it at a farmers market or specialty green grocer. 

I stumbled across mine at a farmers market during the summer months a d then ran across a stack at my supermarket 🤷🏻‍♀️.

Can I use a white cauliflower instead 

Not a problem at all, if you can’t find a coloured caullie then by all means you can replace it with a white or even with romanesco instead. As they are so similar there is nothing to change in the recipe apart from cooking times.

What to serve it with

This is a great salad for cooler weather, it pairs well with roasts, stews casseroles and ravines. Try it with…

  • a pork belly roast
  • a hearty beef casserole
  • a warming tagine

You Will Need:

LABELLED PURPLE CAULIFLOWER SALAD INGREDIENTS

How to Make it

1PREPARE CAULIFLOWER
Wash the cauliflower, remove the core and leaves and cut into small florets, then pat dry. You don’t want it to spit at you when you add it to the frypan.

  • HANDS REMOVING THE CORE FROM PURPLE CAULIFLOWER ON A WOODEN BOARD WITH RED KNIFE ON SIDES
    WASH & REMOVE THE CORE
  • HANDS CUTTING PURPLE CAULIFLOWER INTO FLORETS WITH A RED KNIFE ON A WOODEN CHOPPING BOARD
    CUT INTO FLORETS

2COOK CAULIFLOWER
Heat a large non-stick frypan on medium heat, add the olive oil and heat until warm, then add the cauliflower with a squeeze of lemon juice and sauté until golden brown. (Approximately 10-15 minutes, you will notice it darken in colour).

  • ADDING PURPLE CAULIFLOWER TO A HOT PAN
    ADD CAULIFLOWER TO HOT PAN
  • COOKED PURPLE CAULIFLOWER FLORETS IN PAN
    COOK TILL GOLDEN BROWN

3ADD AROMATICS & HERBS
In the meantime, roughly chop the green olives and almonds.
Add the coriander seeds and stir through until well distributed throughout the cauliflower, cook the seeds until golden and fragrant.
Add green olives, chopped almonds, lemon zest and lemon juice, stir through the cauliflower and cook until the cauliflower is tender. (Approximately 5-10 minutes).
Meanwhile, wash the parsley, shake or pat dry and roughly chop.
Remove from the cooked cauliflower from the heat add the chopped parsley toss through and if it is looking a bit dry add 2-3 tablespoons of olive oil.
Arrange in a salad bowl, drizzle with some oil and serve either hot or cold.

  • CHOPPED GREEN OLIVES ON A WOODEN BOARD WITH A KNIFE AND HALVED OLIVES IN A WHITE DISH
    CHOP THE GREEN OLIVES & ALMONDS
  • ADDING CORIANDER SEEDS TO PAN WITH PURPLE CAULIFLOWER
    ADD THE CORIANDER SEEDS
  • ADDING OLIVES, ALMONDS & ZESTTO PAN WITH PURPLE CAULIFLOWER
    ADD OLIVES, ALMONDS & ZEST
  • CHOPPED PARSLEY ON WOODEN BOARD WITH KNIFE
    ROUGHLY CHOP PARSLEY
  • ADDING LEMON JUICE TO HOT PAN WITH CAULIFLOWER
    ADD LEMON JUICE & ALLOW TO SIZZLE
  • ADDING PARSLEY TO PAN WITH REMAINING PURPLE CAULIFLOWER SALAD INGREDIENTS
    ADD THE PARSLEY

Can i make it ahead

It all depends, if you want to serve this as a hot side then no it really cannot be made ahead. However, if you are going to serve this as a cold side then it can be made several hours in advance or even the day before.

Keep it in an air tight container in the fridge and bring it to room temperature before serving. Also,  add the parsley just before serving so that it does not wilt or discolour.

What about the leftovers?

Any leftover salad still tastes great after several days in the fridge.

To change it up you can chop it up and use it as a filling in a frittata with some crumbled feta. Or even stir it through some cooked pasta with cream, Parmesan cheese and minced garlic.

Looking for more brassIca salad inspiration.

  • ROMANESCO SALAD IN PINK SALAD BOWL WITH PARSLEY AND PARMESAN FLAKES IN PINK BOWL ON THE SIDE
    ROMANESCO SALAD
  • MISO CAULIFLOWER IN BLUE BOWL WITH CHOPSTICKS, CHILLI FLAKES & CORIANDER ON THE SIDE
    MISO CAULIFLOWER
  • CAULIFLOWER TABBOULEH IN A BOWL WITH ZA'ATAR AND PARSLEY ON THE SIDE
    CAULIFLOWER TABBOULEH
  • ROAST-CAULIFLOWER-SALAD-675-LAND
    ROAST CAULIFLOWER SALAD
PURPLE CAULIFLOWER SALAD IN A DARK GREY BOWL WITH PARSLEY ON THE SIDE

Purple Cauliflower Salad

Our Purple Cauliflower Salad is packed with aromatic flavours and looks sensational with its vibrant violet hues. Ideal for impressing guests at a dinner party. 
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Middle Eastern
Keyword: almonds, cauliflower, green olive
Difficulty: Capable Cooks
Diet: Low Carb, Paleo, Vegan, Vegetarian,, Whole30
Servings: 4 as a side
Calories: 408kcal
Ingredients
  • 900 grams purple cauliflower (approximately 6 cups, 32oz)
  • ¼ cup olive oil
  • Sea salt and cracked pepper
  • 2 tbsps coriander seeds
  • ½ cup almonds roughly chopped
  • ½ cup green olives roughly chopped
  • 1 tbsp lemon zest
  • ⅓ cup lemon juice fresh
  • 3 tbsps olive oil
Metric – Imperial
Instructions
  • Wash the cauliflower, remove the core and leaves and cut into small florets, then pat dry. You don’t want it to spit at you when you add it to the frypan.
  • Heat a large non-stick frypan on medium heat, add the olive oil and heat until warm, then add the cauliflower a squeeze of lemon juice and sauté until golden brown. (Approximately 10-15 minutes, you will notice it darken in colour).
  • In the meantime, roughly chop the green olives and almonds.
  • Add the coriander seeds and stir through until well distributed throughout the cauliflower, cook the seeds until golden and fragrant.
  • Add green olives, zest and lemon juice, stir through the cauliflower, and cook until the cauliflower is tender. (Approximately 5-10 minutes).
  • Wash the parsley, shake or pat dry and roughly chop.
  • Remove from the cooked cauliflower from the heat add the chopped parsley toss through and if it is looking a bit dry add 2-3 tablespoons of olive oil.
  • Arrange in a salad bowl and serve when you are ready.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 408kcal | Carbohydrates: 19g | Protein: 10g | Fat: 36g | Saturated Fat: 4g | Sodium: 307mg | Potassium: 732mg | Fiber: 10g | Sugar: 7g | Vitamin A: 66IU | Vitamin C: 280mg | Calcium: 78mg | Iron: 8mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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PURPLE CAULIFLOWER SALAD IN A DARK GREY BOWL WITH PARSLEY ON THE SIDE & TEXT OVERLAY
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About Anastasia

Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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