Cauliflower can be many things, but rarely is it allowed to be itself these days. While grabbing a bite with friends, seeing it appear on a pizza—not blended into the crust, but perched right on top in all its snowy white, raw glory—was such a shock, I couldn’t stop thinking about it. Everything about it sounds questionable, like biting into a chunk of impenetrable starch, but the cut made all the difference. Slicing it paper thin, as I had never seen before, was a revelation. Cool and crisp against the warm, gooey base, it was like an entirely new vegetable.
Mon Petit Chou-Fleur
Rather than pulling apart the clustered budding stems, considering the head as a whole completely changes the vegetable. Elegant yet understated, distinctive and still versatile, shaved cauliflower is now my favorite salad starter. Leave the lettuce at home for a more substantial, sturdy salad.
In this particular blend, thinly sliced cauliflower provides a delicate crunch that pairs perfectly with the tender edamame and cool cucumber. Crumbled vegan feta adds a creamy twang, while toasted pepitas finish with a nutty bite. Tossed in a silky, lemony tahini dressing, the salad is both refreshing and full of depth, with a hint of sweetness to balance the otherwise disparate elements.
The key to this cauliflower revelry? A mandoline.
Mandoline Tune-Up
Mandoline slicers are the most dangerous tools found in a kitchen. Otherwise known as a finger guillotine, digit decapitator, or the one-swipe skin remover, mandolines are notorious for their ability to quickly and efficiently cut through everything in their path. More often than not, that means those pitched razor blades mow through more than just carrots or potatoes. A moment of distraction or a slip of the hand can leave even experienced cooks seeing red. If you’re not afraid of your mandoline, you haven’t used it enough.
Looking Sharp
Why recommend such a hazardous appliance, even after numerous experiences that left a mark? There’s simply no other tool for the job. While a properly honed knife is essential, the sharpest edge can’t compete with the precision and consistency of a mandoline. That’s especially true when making delicate, thin shavings of cauliflower, rather than coarsely crumbled florets. So yes, despite those dire warnings, I’m telling you to put yourself in peril and use this modern torture device. If you’d like to keep all ten fingers, I have three easy tips for you:
- USE
- THE
- HAND GUARD
That’s it, that’s the secret to success. If you’ve lost the hand guard, don’t make this recipe. I won’t be held responsible for your hospital bill.
As visually stunning as it is delicious, each bite of cauliflower is paper-thin, creating a light, crisp, and satisfying texture. The result is a refreshing, bright salad that showcases the simplicity of raw cauliflower. Suspend your disbelief, watch your fingers, and give it a shot. Cauliflower is best when it can be itself, front and center.
Continue reading “A Close Shave”
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