Lemon Garlic Salad with Purple Cauliflower and Nasturtium Greens

As delicious to eat as it is to look at! By lightly steaming the cauliflower, it absorbs the right amount of dressing for a perfect bite!

Soak it all in! The very subtle, yet very deliberate, key here is a gentle steam to the cauliflower, for many reasons. First, being careful to only have a small layer of water to avoid color bleeding, steam just enough to allow a fork to insert, but not become mushy. This helps to make the salad a lot easier to eat. A second bonus, by steaming, the florets loosen up a bit, so when tossed into the dressing, they absorb those flavors! A great way to infuse the lemon and garlic!

More than just looks! The nasturtium plant is a gorgeous and functional addition to any garden or porch pot! The leaves grow in beautiful paint-like patterns, and the flowers are brilliant colors. The best part though-both are edible! While the flowers often steal the show as an addition to many desserts or fancy salads, the leaves add a great peppery taste to your garden leaves, even further emphasized here by the lemon pepper dressing!

Looking for more ways to cook with cauliflower? Try out some of these creative recipes:

Cauliflower Steaks with Ramp Butter and Roasted Cherry Tomatoes

Winter Vegetable Salad with Beet Pickled Eggs and a Tahini Mustard Lemon Vinaigrette

Butternut Squash and Sage Cauliflower ‘Risotto’

Roasted Cauliflower and Garlic Soup

Spicy Sausage and Shrimp Gumbo over Golden Cauliflower Rice

Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!

Hop over to social media and Like and Follow Goddess of Garlic on Facebook, Instagram, or Pinterest to receive updates as new recipes are posted!

Lemon Garlic Salad with Purple Cauliflower and Nasturtium Greens

Hannah

As delicious to eat as it is to look at! By lightly steaming the cauliflower, it absorbs the right amount of dressing for a perfect bite!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Lunch, Salad, Side Dish

Cuisine French, Italian, Mediterranean

Servings 2

Equipment

• Sauce Pan
• Mixing bowl
• Kitchen knife

Ingredients

  

• 1 head Purple Cauliflower
• 1 Medium Cucumber
• 2 handfuls Mixed Greens
• 1 handful Nasturtium Leaves flowers if available!
• 1 clove Garlic
• 1/2 squeezed Lemon
• 2 tbsp Olive Oil
• 1/4 cup Aged Parmesan Cheese vegan option here if desired
• Salt and Cracked Black Pepper
• 1/3 cup Walnuts

Instructions

 

• In saucepan, add a shallow layer of water and small florets of cauliflower. Place on stovetop to steam the cauliflower enough to be tender but still maintain structure. Drain.
• Meanwhile, in mixing bowl, combine minced garlic, olive oil, lemon, salt and pepper. Finely cut most of the parmesan cheese and stir well.
• Add drained cauliflower to mixing bowl and toss. Set aside while assembling salad.
• Slice the cucumber in half lengthwise, and using a spoon, scoop out inner seeds. Slice in crescent pieces.
• To serve, add greens and nasturtium leaves to plate, making sure to showcase the beautiful leaves! Drizzle cauliflower over, and top with additional parmesan cheese and chopped walnuts. Enjoy!

  Option to serve with lemon wedges or nasturtium flowers!

Keyword Black Garlic, Cauliflower, Fresh, Healthy, Keto, Lemon, Low-carb, Nasturtium, Purple Cauliflower, Vegan, vegetarian