Southwest Shaved Cauliflower Salad
A salad like this doesn't really require a proper recipe, rather more a set of guidelines for those who would like to make it or a variation for themselves. Here's how I made mine, which was more than generous to serve two for dinner along with some of these Beluga and Red Lentil Crostini.
How To Make This Recipe
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Cut big florets from about 1/4 head of cauliflower. Trim 6 radishes and 6 Brussels sprouts. Thinly shave these vegetables over a bowl using a mandolin, being careful to protect your fingers with the guard. No mandolin? No problem. I often just slice thinly with a good knife. You'll find the cauliflower may break into smaller florets; toss them into the bowl too. Using the coarse part of a microplane grater, process a small carrot into thin, thin shreds. A box grater would work fine as well. Toss the vegetables in the bowl.
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In a smaller bowl, whisk together 2 tbsp avocado oil and 1 tbsp freshly squeezed lime juice until emulsified. Add about 1/2 minced garlic clove into the oil mixture. Whisk in some salt, freshly ground pepper, 1/2 tsp dried oregano and 1/2 tsp ground cumin. (If you don't trust your salt and pepper instincts yet, start with 1/4 tsp each).
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Taste the dressing and adjust the seasonings as required. I don't put a lot of dressing on my salads; a fairly small amount has to go a long way, so you want it to be assertive but not overpowering. It's all about balance and your preference, of course. Pour over the salad and toss until the colourful medley of veggies is evenly coated.
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Again, taste and adjust the seasonings if required. I used up my one and only lime in the dressing, but found the salad needed more citrus, so I added a spritz of fresh lemon juice and tossed again. Some days the key to success is making do.