Let’s Eat the World Provencal Recipes Side Dish Taste

Super Sides: Cauliflower Salad with Cilantro Pesto

Name: Cauliflower Salad with Cilantro Pesto
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 head cauliflower; 1 bunch cilantro; 4 tbsp olive oil; 2 Fresh Chilis; 100 grams (3.5 oz) pine nuts; 2 Limes or Lemons (or both); 1 small bunch fresh mint; 2 cups Greek yogurt (plain); salt and pepper; 1 Preserved Lemon; 2 tbsp Fresh Ginger (grated); 2 scallions; 2 garlic cloves (crushed)

Cauliflower used to be the vegetable passed over for broccoli. Then kale had its time in the spotlight, and Brussel sprouts appeared on every menu. Now, this white-fleshed cruciferous vegetable is currently considered a “super-food.” But, at Cook’n with Class we are not concerned about culinary superstars rather easy to follow recipes with delicious results. Try this side dish of Cauliflower Salad with Cilantro Pesto with your Thanksgiving turkey or Christmas spread.

Cauliflower Salad with Cilantro Pesto

The bright flavours of cilantro, citrus and herbs make for a tasty pesto dressing for the cauliflower. Enjoy this side dish with grilled meat or fish.

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Prep Time 15

Cook Time 5

Total Time 20

Course Salad, Side Dish

Cuisine French

Servings people

Ingredients

1 head cauliflower
1 bunch cilantro
4 tbsp olive oil
2 Fresh Chilis
100 grams (3.5 oz) pine nuts
2 Limes or Lemons or both
1 small bunch fresh mint
2 cups Greek yogurt plain
salt and pepper
1 Preserved Lemon
2 tbsp Fresh Ginger grated
2 scallions
2 garlic cloves crushed

Instructions

Cut the cauliflower to have large pieces, boil for 3 minutes in salted water.
Remove and let cool down on paper towel.
In a blender, blend cilantro, 2 tbsps olive oil, 2 tbsp, lime and/or lemon juice, 1/2 of the pine nuts, cold water, salt, and pepper. Reserve.
Peel, cut and chop scallions, ginger, and garlic mix with yogurt.
Chop mint and chili pepper, add to the yogurt mixture, add the cilantro pesto. Reserve.
Heat 4 tbsp olive oil, and brown the cauliflower in it, remove, let cool down and mix with dressing.
Toast the other 1/2 of the pine nuts in some olive oil and sprinkle on top of the cauliflower.
Serve at room temperature.

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Tags:Cauliflower,Pesto,Pine Nuts,Salads

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Let’s Eat the World

Let’s Eat The World - Culinary Experiences for Travel Lovers

Formerly known as Cook’n With Class Uzès, Let’s Eat The World - Culinary Experiences for Travel Lovers continues the tradition of offering exceptional culinary adventures around the globe. Founded by Yetunde Oshodi-Fraudeau, a passionate food and travel expert, Let’s Eat The World builds on the success of the original Cook’n With Class brand, which started in 2007 in Paris. Our cooking classes, taught in English, have introduced countless tourists and locals to the art of French cuisine, from mastering traditional French baking to creating exquisite desserts and exploring bustling French markets.

In 2015, alongside her husband, Chef Eric Fraudeau, Yetunde expanded the Cook’n With Class brand to southern France with the opening of Cook’n With Class Uzès, focusing on Mediterranean and Provencal cuisine. This location quickly gained popularity with its hands-on French market classes and the beloved culinary holiday tour - A Week in Uzès.

In 2020, recognizing the desire for more diverse culinary experiences, Yetunde launched the new brand, Let’s Eat The World - Culinary Experiences for Travel Lovers. This rebranding marks an exciting evolution from a local cooking school to a global culinary adventure brand. Under Yetunde's leadership, Let’s Eat The World now offers a range of experiences, including vacation tours, masterclass workshops, and innovative private online cooking classes that bring the flavors of French, Mediterranean, and Spanish cuisine directly into your home.

Chef Eric Fraudeau serves as the head chef for our Uzès location and acts as the culinary advisor for all of our tours, ensuring that each culinary experience is rooted in authenticity and excellence.

Join us for unforgettable food and wine adventures, whether it's in Uzès, Paris, Seville, Spain, Parma, Italy, or Tbilisi, Georgia, with even more exciting destinations on the horizon. For those who prefer the comfort of their own kitchen, our online cooking classes are the perfect way to experience the flavors of travel from home.

Discover the world through food with Let's Eat The World, and follow us on social media for updates and a behind-the-scenes look at our culinary journeys!

Super Sides: Cauliflower Salad with Cilantro Pesto