Ratings4 out of 5462 user ratingsYour rating or to rate this recipe.Have you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.Cooking NotesAimee1 year agoSomeone please give more guidance on how to “slice” a cauliflower?? “A few tiny bits will fall off”, I had way more bits than slices! Which direction? Half it first?RoseJayada1 year agoBest to use extremely fresh cauliflower, like out of your garden or straight from the farmers market. It has a whole different depth and crunch and doesn't have the bitterness of raw cauliflower that's even a couple of days old. This would also be good as a kind of veggie ceviche, if you let it sit for a while.Rick1 year agoI made a similar salad on vacation in Italy 2 weeks ago after going to the local market. I used carrots also and roasted half of the cauliflower and carrots. I had Italian lemons and clementines so I zested the citrus into the roasting. The play between cooked and raw was...
