Cauliflower Salad

This healthy salad lasts in the fridge for days. The onions being pickled is optional, but they do take the salad to the next level.

1 medium head cauliflower, about 1 3/4 to 2 pounds (6 to 7 cups small florets)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon finely grated lemon zest (from 1 lemon)
1/4 cup fresh squeezed lemon juice, plus more to taste
1/4 cup olive oil
1/4 teaspoon crushed red pepper flakes
1 (15-ounce) can chickpeas, drained and rinsed (or use 1 1/2 cups cooked chickpeas)
1/2 cup fine fresh herbs like parlsey, dill, or tarragon, chopped
1/2 cup pickled red onions, chopped, or plain red onions, see the pickled onions recipe below.

Cut away leaves and the core from the cauliflower. Then cut or pull the cauliflower apart into little florets and add to a large bowl. Chop longer stems into small pieces, and then add to the bowl with florets.

Season with 1/2 teaspoon of fine sea salt and 1/2 teaspoon ground black pepper, and then toss the cauliflower around the bowl until all the florets have had a chance to be seasoned.

To make the dressing, whisk the lemon zest, lemon juice, olive oil, red pepper flakes, and a pinch of salt together until creamy and emulsified.

Add the chickpeas, herbs, pickled onions, and the dressing to the cauliflower. Toss until everything is evenly coated. Taste, and then season with additional salt, pepper or lemon juice.

The cauliflower salad does taste best when given some time to marinate. When possible, let the salad marinate, stirring from time to time, for at least 30 minutes before serving. The salad will keep, covered in the refrigerator, up to one week.

Pickeled Onions

1medium red onions, halved and thinly sliced
1 cinnamon stick
3 whole cloves
Pinch crushed red pepper flakes
1/2 cup (240 ml) apple cider vinegar
1/4 cup (120 ml) freshly squeezed lime juice
1/4 sugar
1/2 tablespoon kosher salt

Add sliced onions to a medium bowl. Pour enough boiling water over onions so that they are covered. Count to 10 then drain. Add onions to glass jars (or glass container with lid).

Toast cinnamon, cloves, and the red pepper flakes until fragrant in a small saucepan over medium heat, 3 to 5 minutes. Whisk in the vinegar, lime juice, a 1/4 cup of the sugar, and salt.

Bring to a simmer and cook until the sugar and salt have dissolved, 1 to 2 minutes. Taste for sweetness then add more sugar as needed.

Pour brine over the onions. Allow to stand at room temperature until cooled. Serve or cover and refrigerate up to 2 weeks.

Source: imspired taste