Super Sides: Cauliflower Salad with Cilantro Pesto
Let’s Eat the World · Provencal Recipes · Side Dish · TasteCauliflower 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.
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.

Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Crestet a Vaucluse Village on the Route de CharmRelated Provence Articles
A Perfect Summer Salad Mixed Greens and Fresh Fruit
August 8, 2022
Regardless of where you spend your summer, it should mean less time in the kitchen so that you can enjoy the weather. On a hot day, the last place you want to be is behind a stove, which is why a summer salad is an ideal light meal. This recipe combining mixed greens with fresh …
Provencal Dessert Pine Nut Tart (Tarte aux Pignons)
November 28, 2018
Tarte aux pignons or a pine nut tart is the Provencal version of pecan pie or walnut tart. The sweet base for the tart is a shortcrust pastry shell (pâte sablée) this dessert is a specialty from the village of Bormes-les-Mimosas.…
Make Chickpea and Fennel Salad for a Perfect Summer Side
July 14, 2023
For me, cooking and gardening are two passions that go hand in hand. This year I planted a lot more fennel than I usually do, and I have been coming up with ways to use up all the extra harvest. My latest creation is a Chickpea and Fennel Salad simple summer creation that goes great …
Exotic Summer Salad Grilled Octopus for Lunch
July 7, 2020
Have you ever tried grilled octopus? It’s a Mediterranean delicacy, and NOW is the time to be adventurous in the kitchen. This Summer salad recipe with grilled octopus is fresh, delicious, and colourful. The salade composée is a visual treat, as well as a yummy starter for your guests. My first experience eating grilled octopus …
No Comment