Super Chop Salads: Episode 2
If you missed Episode 1, I’m so sad for you friend… you can find it here.
But this Super Chop Cauliflower Salad is made entirely with raw, crunchy cauliflower that gets chopped into tiny pieces so you get a little bit of everything in every single bite. Chickpeas, crisp apple, sweet chewy dates, salty feta, fresh parsley and crunchy pistachios all get tossed together with a creamy tahini dressing that’s lemony, garlicky and just sweet enough.
The whole thing is salty, sweet, tangy and crunchy, which – if you’ve been here a minute – is how my salads usually roll.
my pro tips for making the best ever super chop cauliflower salad
the cauliflower chop: the whole point here is tiny pieces, not cauliflower mush. That’s why we’re not using the food processor, like we did in the broccoli super chop. You can try… but I’ve already done that and it is not the move here. Use a sharp chef’s knife and chop the florets into roughly 1/4 inch pieces. Don’t worry about every piece being exactly the same size. A little variation is good.
the apple: use a crisp, slightly tart apple. Honeycrisp (queen of all apples), Pink Lady or Granny Smith are all great here. I leave the peel on because I like the little bit of colour.
the dates: chop them small. You want little chewy bites of sweetness throughout the salad rather than big pieces that take over a mouthful.
the dressing: thin it slowly. Tahini can go from thick to beautifully creamy with just a little water. Add it one tablespoon at a time so you get the desired consistency.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Super Chop Cauliflower Salad with Tahini Dressing
Ingredients
For the Tahini dressing;
- 3 Tbsp tahini
- 2 Tbsp fresh lemon juice
- 2 tsp honey
- 1 small garlic clove minced
- 1/4 tsp cumin
- 1/4 tsp Aleppo pepper
- 3 Tbsp olive oil
- Salt and black pepper
- 2 –3 Tbsp cold water
For the salad:
- 1 head cauliflower cut into florets
- 1 can chickpeas drained and rinsed
- 1/4 cup red onion finely diced
- 1 small crisp apple finely diced
- 1/2 cup chopped fresh parsley
- 1/2 cup pitted dates finely chopped
- 1/2 cup crumbled feta
- 1/3 cup pistachios roughly chopped
Instructions
Make the dressing:
- Whisk together the tahini, lemon juice, honey, garlic, cumin, Aleppo pepper, olive oil, salt, and pepper. Add the cold water a tablespoon at a time, whisking until the dressing is smooth and creamy. Add a little more water if needed until it reaches a pourable consistency.
Chop the cauliflower:
- Cut the cauliflower into small florets, then use a sharp knife to finely chop it into small (1/4 inch) pieces.
- Transfer the cauliflower to a large bowl.
- Add in the chickpeas, onion, apple, parsley, dates, feta and pistachios.
Toss it all together:
- Pour the tahini dressing over the salad and toss until everything is well coated.
recipe substitutions and variations
the nut swap: use toasted almonds, walnuts or pecans instead of pistachios… they all work well.
the dried fruit: dried cranberries, cherries or chopped dried apricots work too. Dates give you a deeper caramel-like sweetness, but the others are also very delicious.
the cheese exchange: goat cheese would be great here. It has that same creamy, salty thing going on and works really well with the tahini dressing.
the herby version: swap some of the parsley for fresh mint or cilantro. Or use a combination. This salad is not precious and is wide open to interpretation.
serving suggestions
lunch: this makes a great make-ahead lunch. Add some grilled chicken, salmon or crispy tofu if you want to make it a little more substantial.
the dinner side: serve it alongside grilled chicken, steak, salmon or roasted vegetables. The bright tahini dressing is especially good with anything coming off the grill.
the wrap: pile the salad into a soft, warm pita with hummus and some extra feta. The best grab and go lunch!
the big plate: serve this salad as part of a spread with hummus, warm pita, olives and grilled meats or vegetables. It’s colourful, crunchy and holds its own on a table full of food.
storing leftovers and make-ahead details for this super chop cauliflower salad
to store: keep the salad covered in the refrigerator for up to 4 days. The cauliflower stays surprisingly crunchy, and the flavours actually get a little better after sitting for a while.
make-ahead: you can make the entire salad a few hours ahead of time or even the day before. If you want the pistachios to stay at peak crunch, save a few to sprinkle over the top just before serving.
the dressing: the tahini dressing can also be made a few days ahead and kept refrigerated. Give it a good stir and add a splash of water if it thickens up.
If you’re into big crunchy salads that actually have something going on, try my Marinated Lentil Salad, Quinoa Arugula Salad, or Kale & Chickpea Salad next. They’re all packed with plenty of texture and flavour and are definitely very exciting salads if I do say…
Don’t forget to drop a comment and rate the recipe below – it helps me out so much! And if you post this recipe, tag me over on Instagram @thepyperskitchen so I can see your amazing eats.
