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About the Recipe: Lightly caramelized cauliflower florets add a sweet flavor to the fresh chopped cranberries. Whizzed together in a processor with olive oil, herbs, and seasoning makes it easy to prepare. It can be served warm, at room temperature, or even chilled. Swirled with bits of parsley, the cranberry cauliflower makes a dramatic “pink rice” appearance, creating a healthy holiday salad.
Recipe Inspired by: The Wahls Protocol Cooking for Life by Terry Wahls, M.D.
Cook’s Note: I expected this dish to be very tart, but the flavor was lightly tart and herb flavored. I loved the idea that I could serve it warm, at room temperature, or even cold.
Process Ingredients: Place garlic, parsley, and cranberries in food processor; pulse until small pieces. Add cooled cauliflower pieces; pulse to small relatively uniform pieces.
Stir in Seasoning: Add 1 Tablespoon olive oil, salt, and black pepper. Process until fine particles. Fold 1 Tablespoon chopped pistachios into cauliflower.
To Serve: Line a serving bowl with a small amount of torn kale leaves; place cauliflower rice in center; sprinkle top with remaining chopped pistachios.
Serves: 4
pdf for Copy of Recipe – Caramelized Cranberry Cauliflower Salad
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