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Cauliflower Carpaccio with Pine Nut Dressing and Golden Raisins

(recipe, Kelly Myers)


Really fresh cauliflower has a nutty flavor with a spicy kick at the end. There is even a hint of earthiness, like you’d find in a mushroom. Provided it is at the peak of freshness, cauliflower is so intriguing in raw form that cooking it represents a missed opportunity. Here, slicing it very thin exposes cauliflower’s moist interior to a pine-nut dressing. A sprinkle of cayenne is optional.


  1. Salt and freshly ground black pepper to taste
  2. 2 Tbsp. fresh lemon juice
  3. 6 Tbsp. extra-virgin olive oil
  4. 4 Tbsp. pine nuts, lightly toasted, divided
  5. ½ lb. cauliflower
  6. Pinch of cayenne powder (optional)
  7. 1 Tbsp. chopped Italian parsley


  1. In a small bowl, stir a little salt into the lemon juice until dissolved. Whisk in the olive oil. Add the black pepper.
  2. In a mortar and pestle, crush 3 Tablespoons of the pine nuts until they resemble breadcrumbs. (Alternatively, finely chop the nuts.) Stir the crushed pine nuts into the oil mixture.
  3. Remove any of the cauliflower’s stem that extends beyond the bottom of the head, approximately 1 inch. Starting on one side of the head, using a mandoline if you have one, slice the cauliflower crosswise into ¼-inch pieces.
  4. Arrange the cauliflower on a serving platter. Sprinkle with salt and pepper. Drizzle the pine-nut dressing over the top. Sprinkle over cayenne, if using. Garnish the salad with parsley and remaining pine nuts.


Read more about using a mandoline in Kelly Myers' "Slice and dice."