This month’s Community Recipe is Lauren Braun Costello’s shaved Cauliflower Salad with Capers, Raisins, and Pine Nuts. This healthy raw salad is perfect as a main or side dish. This recipe comes together quickly thanks to a Japanese mandoline. You can use a food processor or a box grater if you don’t have a mandoline to prepare the cauliflower shavings.
Community Recipes is a recurring feature where we share your vegan recipes. If you want to share a recipe in this series, pitch us your idea here.
Lauren is a born-and-raised New Yorker, now living in the suburbs of Connecticut with her husband, two sons, and their rescue pup. Lauren describes herself as “that mom who makes over-the-top boxed lunches and elegant weeknight dinners.”
Lauren shares recipes and fun instructional videos on her website, It’s Lauren, of Course! She is a classically trained chef, published author, online cooking show host, and veteran television food stylist. Lauren lives to entertain and loves nothing more than pleasing others with her cooking. She loves to dine with friends and family, go to the beach, and zip around the Long Island Sound on the family boat. Lauren is connected with her Instagram followers and loves helping out with cooking advice. The one food she cannot live without? Onions. Onions are everything.
Lauren’s favorite cookbooks
Lauren’s go-to favorite cookbooks are the following three classics.
Marcus Samuuelsson’s “Aquavit”: “An award-winning chef offers an innovative collection of recipes that emphasize the best in Scandinavian cuisine.”
Yotan Ottolenghi’s “Jerusalem”
From the publisher’s blurb: “A collection of 120 recipes exploring the flavors of Jerusalem. In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities.”
Rombauer, Becker & Becker’s “Joy of Cooking” (75th Anniversary Edition). From the publisher’s blurb:
“This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.”
About Lauren’s Shaved Cauliflower salad with Capers, Raisins and Pine Nuts
Lauren’s Shaved Cauliflower Salad with Capers, Raisins, and Pine Nuts was inspired by a meal at Bluebird London NYC. Lauren reverse-engineered this recipe to recreate the textures and flavors of a most special dish. An amazing combination: shaved raw cauliflower, plump golden raisins, briny capers, and buttery pine nuts. The cauliflower is so thin that it lends itself to being eaten raw, which makes this a 15-minute meal. This dish looks and tastes like it takes all day to make, but it’s all about technique, not torture as long as you have a mandoline. Anyone who samples it raves that it looks and tastes just like a fancy restaurant dish.
One of the very best things about Lauren’s Shaved Cauliflower Salad with Capers, Raisins, and Pine Nuts recipe is that, while it is quite good the moment it is assembled, it also can be made a few hours ahead and stored in the refrigerator. The vinaigrette lightly pickles the shaved cauliflower, making it tender without losing its crunch. This also makes it ideal for a buffet: while it sits it only gets better.
If parsley leaves are not your favorite, try using big sprigs of dill instead in Lauren’s Shaved Cauliflower salad with Capers, Raisins and Pine Nuts recipe. Pomegranate arils could easily replace the golden raisins. Toasted hazelnuts or almonds would not disappoint if pignoli are not available.
Lauren’s shaved Cauliflower Salad with Capers, Raisins, and Pine Nuts features easy to find ingredients. The crunch of the cauliflower is a pleasing contrast to the chewiness of the golden raisins. The brininess of the capers is also a satisfying counterpoint to the toasted, buttery taste of the pine nuts. Whole parsley leaves vary the texture and add a bright pop of color to the finished dish. The vinegar, oil, and caper brining liquid quickly and easily macerate the shaved cauliflower.
Golden raisins: Organic and unsweetened, golden raisins are so sweet and chewy because they are control dried in dehydrators.
Capers: Capers are an unripe flower bud. They are preserved in vinegar and have a lemony, olive-y, and salty taste.
Kosher-certified Pine nuts: These tree nuts are very high in oil and have a buttery taste.
Other Community Recipes you Might Like too
This Sweet Maple Vegetable Barley Salad is fresh and savory and sweet. Plus it is very easy to make. Key ingredients include pomegranate seeds, barley, carrots and red onion.
These healthier Vegan Raspberry Lemon Meltaways are made with almond flour and coconut and freeze dried raspberries. They are beautiful and delicious.
These recipes are from the community Cookbook, Feeding Women of the Bible, Feeding Ourselves.