Cook'n with ClassProvencal RecipesSide DishTaste

Super Sides: Cauliflower Salad with Cilantro Pesto

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 Cilantro Pesto

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.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine French
Servings 6 people


  • 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 Plain Greek Yogourt
  • Salt and Pepper
  • 1 Preserved Lemon
  • 2 tbsp Fresh Ginger grated
  • 2 Scallions
  • 2 garlic cloves crushed


  • 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.
    Cauliflower Salad Cilantro Pesto
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Let’s Eat the World - Cook’n With Class Experiences

Cook’n With Class has been in operation since 2007 in Paris offering French cooking classes (in English), to visiting tourists and locals interested in learning about the art of French cuisine from baking, French desserts, and French market classes that include market tours.

Chef Eric Fraudeau, who worked both in France and internationally (in Mexico, the United States, and Canada), along with his wife Yetunde Oshodi-Fraudeau, opened a second cooking school in southern France (Cook’n With Class Uzes) in 2015 focused on Mediterranean and Provencal Cuisine with hands-on French market classes and their very popular culinary holiday tour - The Week in Uzès. 2020 saw the birth of their latest brand which has since replaced their southern French cooking school - Let’s Eat The World - Cook’n With Class Experiences. Let’s Eat The World continues the tradition of Cook’n With Class to offer quality culinary experiences with vacation tours, masterclass workshops, and now, online cooking classes to bring French, Mediterranean, and Spanish cuisine directly into the homes of food and travel enthusiasts.

Join Chef Eric for a Week in Uzes, a Week in Paris, & coming soon, a Week in Seville for food and wine adventures you will not soon forget. And for those of you who can’t travel or who want to bring the taste of travel into your home kitchen, be sure to check out their online cooking classes.

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