Cauliflower Salad with Cranberries and Pistachios

Name: Cauliflower Salad with Cranberries and Pistachios
Ingredients: 1 head, cauliflower (2 pounds); 5 tablespoons, extra-virgin olive oil, divided; 1 1/4 teaspoons, table salt, divided; 1 teaspoon, pepper, divided; 1/3 cup, dried cranberries; 1 , shallot, minced; 1 teaspoon, grated lemon zest plus 1 tablespoon juice; 1 teaspoon ground, fennel; 1 cup, fresh parsley leaves; 1/2 cup, fresh mint leaves; 1/4 cup, shelled pistachios, toasted and chopped

Side Dishes
Vegetables
Salads
Holiday
Thanksgiving

By Morgan Bolling ･ Appears in Cook's Country April/May 2019

Cauliflower's delicate flavor makes it an ideal canvas for a springtime salad—as long as you treat it right.

SERVES 4

TIME 1 hour

Cauliflower Salad with Cranberries and Pistachios

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