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Categories:
pine nuts kosher salt freshly squeezed lime juice olive oil head cauliflower parsley fresh mint tomatoes golden raisins freshly ground black pepper
Viewed: 5 - Published at: 9 years agoIngredients
- 1/2 cup pine nuts
- 2 teaspoons kosher salt, divided
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon olive oil
- 1 large head cauliflower, separated into florets (about 2 pounds)
- 1/2 cup fresh parsley leaves, chopped
- 2 tablespoons chopped fresh mint
- 1/2 cup chopped tomatoes
- 3/4 cup golden raisins
- 1/4 teaspoon freshly ground black pepper
Method
- Place the pine nuts in a small fine mesh strainer and rinse under cold water.
- Toss with 1 teaspoon salt.
- Transfer the nuts to a small brown paper bag, fold over the bag, and microwave on high for 1 1/2 minutes.
- Remove the bag from the microwave and set aside to cool.
- Whisk the lime juice and the remaining 1 teaspoon salt together in a large mixing bowl.
- Slowly drizzle in the olive oil while whisking.
- Set aside.
- Using the largest shredding disk of your food processor, feed the florets through the tube until all the florets have been shredded.
- Transfer to the mixing bowl.
- Add the parsley, mint, tomatoes, raisins, and black pepper and toss to combine.
- Add the pine nuts and toss to combine.
- Cover and refrigerate for 1 hour and up to overnight before serving.
- Refrigerate, covered, for up to 2 days.
