Finely chopped cauliflower, soft apricot and fresh herbs come together in a crunchy side dish. Lemon keeps the flavors bright, while toasted sunflower seeds add a nutty crunch to every bite.
Raw cauliflower has a mild, slightly earthy flavor and stays firm when you thinly slice or grate the florets. In this salad, that crunchy base is balanced with soft, sweet pieces of dried apricot. Parsley and mint bring fresh, green aromas, while lemon juice balances the sweetness. Sunflower seeds add a toasted, nutty flavor without making the salad heavy.
A compact, firm cauliflower works best here: loose or damp florets are harder to slice finely and can make the texture messy. Use a sharp knife to cut the florets into thin slices for a salad with distinct pieces, or coarsely grate them for a looser, almost couscous-like bite. A food processor works too, but use short pulses; process it until the pieces are very fine and you’ll end up with a damp mixture rather than a crunchy salad.
Toast the sunflower seeds briefly in a dry frying pan. Shake the pan regularly so they brown evenly and develop more flavor. Let them cool before mixing them in: warm seeds can wilt the herbs. Dried apricots are often soft enough to use as they are. If they’re firm, cut them into smaller pieces so they’re evenly distributed. A similar amount of soft dried figs also works, although the salad will be a little sweeter.
Use both parsley and mint for a fresh contrast, but feel free to adjust the ratio: extra parsley gives a green, savory note, while a little more mint makes the aroma more pronounced. No mint on hand? Use parsley on its own and add a little finely grated lemon zest if you like. Taste the dressing before adding it to the cauliflower. The lemon should brighten the salad, not overpower it; olive oil rounds out the acidity, and black pepper adds a mild, warm note.
Serve the salad alongside grilled vegetables, fish or chicken, or put it on the table as part of a meal with several small dishes. Since the cauliflower stays raw, it makes a pleasant contrast to something warm with roasted or browned edges. For the best crunch, toss the salad shortly before serving. Store leftovers covered in the refrigerator and eat them within a day if possible; the cauliflower will soften over time and the seeds will lose their crunch.
Toast the sunflower seeds in a dry frying pan over medium heat. Shake the pan regularly and remove the seeds as soon as they turn golden. Leave to cool.
Cut the cauliflower into small florets and use a sharp knife to slice them thinly. You can also coarsely grate the florets; stop once you have fine, loose pieces.
Cut the apricots into small pieces. Put the cauliflower, apricot, parsley and mint in a large bowl.
Whisk the lemon juice, olive oil and salt together in a small bowl. Pour the dressing over the salad and toss well.
Season with black pepper. Toss in the cooled sunflower seeds just before serving.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.