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5 from 1 vote
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Shaved Cauliflower Salad with Clementines and Pomegranate
Prep Time
20 mins
Total Time
20 mins
 

A bright, holiday-worthy shaved cauliflower salad recipe with tahini citrus dressing, pomegranate, and clementines.

Recipe Type: Salad
Makes: 8 servings
Author: Brooklyn Supper
Ingredients
  • 1/2 head cauliflower, cored
  • 4 tablespoons freshly squeezed lemon juice, divided
  • sea salt
  • 4 - 6 celery stalks, preferably pale, leafy center stalks
  • 2 tablespoons freshly squeezed clementine juice
  • 1 tablespoon minced shallot
  • 3 tablespoons tahini
  • 1 teaspoon honey
  • 1/2 cup rough chopped parsley
  • 4 clementines, peeled and broken into segments
  • 1 cup pomegranate arils
Instructions
  1. Working carefully, break cauliflower into large florets and shave as thinly as possible using the 1/16-inch setting on a mandoline slicer. Use a sharp knife to slice any wayward bits. In a large bowl, toss cauliflower with 2 tablespoons lemon juice and several pinches of sea salt. Set aside while you prep remaining ingredients.
  2. Trim celery and reserve any leaves. Using the mandoline, shave stalks into thin crescents.
  3. To make the dressing, whisk to combine 2 tablespoons lemon juice, clementine juice, shallot, and a big pinch of sea salt. Vigorously whisk in tahini and honey. Taste, and adjust salt, acid, or sweetness as needed.
  4. Toss shaved celery, reserved celery leaves, and parsley with prepared cauliflower. Drizzle with 1/4 cup dressing and toss again. Add clementine and pomegranate and toss gently. Salad can be served right away or covered and refrigerated for up to 1 day ahead.
  5. Before serving, finish with a drizzle of dressing and a pinch of sea salt.