North African Chopped Cauliflower Salad
Prep/cooking time: Approximately 25 minutes
1 head cauliflower,
cut into florets
2½ tsp. canola oil
¼ cup red onion, diced
I garlic clove, minced
¼ tsp. cumin
¼ tsp. coriander, ground
1/8 tsp. cinnamon, ground
¼ tsp. black pepper, ground
Juice of ½ lemon
2 tsp. Italian parsley, fresh, chopped
Bring a large stockpot of water to a boil. Add cauliflower and cook for 10 to 15 minutes or until crisp-tender. Immediately remove cauliflower from boiling water and shock in ice water bath. Drain cauliflower well and roughly chop. Next, heat oil in a large sauté pan over medium-high heat. Add onion and cook for 4 to 5 minute or until softened. Stir in garlic, cumin, coriander, cinnamon, and pepper, cooking for another 1 to 2 minutes. Stir in lemon juice and remove from heat. In a large serving bowl, combine cauliflower, onion mixture and parsley, tossing well. Serve immediately.
These blogs were written by various members of the CHI Health care teams.