This is one of my favorite go-to salads to prepare. It’s a little something I first tossed together for Mother’s Day, and have been making ever since. It’s the perfect accompaniment to just about any dish, makes an excellent palette cleanser and is a refreshing, yet filling meal all on its own.
Of the 21 guests at my parents’ Thanksgiving table, there were quite a few vegetarians, so this was a big hit. Balancing out my dad’s incredible variety of steak, lamb, sweet and hot sausage and peppers, ribs, hot dogs and specials, sliders, pan-fried hard salami, fresh pastrami, corned beef and roast beef, Thai noodles with faux seafood, corn chowder with faux crab…. oh yea, and turkey (with beer gravy and regular gravy), we had vegan alternatives. This included my mom’s famous olive orzo, Chanukah pasta with marinara sauce, my mom’s amazing roasted vegetables, sautéed broccoli, sweet potatoes with pineapple and marshmallows, my brother’s garlic smashed potatoes, my brother’s guacamole, my dad’s butternut squash soup and mushroom soup with truffle oil, potato latkes with applesauce, sweet potato latkes with mango salsa, hummus and veggies, homemade cranberry sauce, mesculin salad, a pickle bar, regular and kasha knishes, my cornbread, my stuffing cupcakes and this fennel cauliflower salad. You can see where I get my love of cooking and entertaining from!
Fennel (often referred to as ‘anise’ at the store), is highly aromatic, with a liquorice-like essence. It’s slightly sweet and crisp–a perfect match for also-crunchy cauliflower. Together, they hold up nicely to the lemony, garlic, olive oil dressing, without any wilting or soggy veggies to worry about. When topped off with tart pomegranate seeds, this antioxidant and nutrient rich meal will give your taste buds a textural and flavorful vacation.
It’s beautifully festive for the upcoming holidays, and will take you little time to prepare. Simply throw everything in the food processor, whisk together a dressing and you’re ready to go!
1 head fennel
1 head cauliflower
1 cup pomegranate seeds
1/3 cup olive oil
3 tablespoons lemon juice
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
Remove all stems and leaves from each.
Cut fennel and cauliflower into large pieces that will fit into your food processor.
Using your shred blade, set up your food processor, then push the cauliflower and fennel through.
It will form a shredded, confetti texture like this.
Prepare dressing by pouring olive oil into a dish.
Squeeze in lemon juice.
Whisk to incorporate.
Pour dressing over salad.
Mix well and sprinkle in pomegranate seeds.
Eat and enjoy this holiday season!
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