Cauliflower salad with miso dressing and pistachio pesto Recipe | Samsung Food App

Name: Cauliflower salad with miso dressing and pistachio pesto Recipe | Samsung Food App
Ingredients: 1 cauliflower (1kg), tough leaves and stem removed, broken into florets, soft leaves and core chopped into 5cm pieces; 2 tsp vegetable oil; ½ granny Smith apple, core removed, thinly sliced into half moons; 1 red chicory, sliced at an angle into ½ cm strips (60g); 1 spring onion, trimmed and thinly sliced (15g); 250ml apple juice, freshly squeezed, not from concentrate; 25g white miso; 1½ tsp lime juice; 70ml vegetable oil; 50g pistachios, toasted; ½ tsp szechuan peppercorns; 1 tbsp nori flakes; ¾ tsp aleppo chilli flakes; 40g parsley leaves, roughly chopped; 3 spring onions, trimmed and thinly sliced (45g); 20 ml apple juice, freshly squeezed, not from concentrate; 1 tsp lime zest; fine sea salt and black pepper

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This salad is a unique combination of textures, flavours and colours. Feel free to double up on the pistachio pesto and store it in a sterilised jar in the fridge; it’ll keep for a week and works...

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Ingredients

1 cauliflower (1kg), tough leaves and stem removed, broken into florets, soft leaves and core chopped into 5cm pieces
2 tsp vegetable oil
½ granny Smith apple, core removed, thinly sliced into half moons
1 red chicory, sliced at an angle into ½ cm strips (60g)
1 spring onion, trimmed and thinly sliced (15g)
250ml apple juice, freshly squeezed, not from concentrate
25g white miso
1½ tsp lime juice
70ml vegetable oil
50g pistachios, toasted
½ tsp szechuan peppercorns
1 tbsp nori flakes
¾ tsp aleppo chilli flakes
40g parsley leaves, roughly chopped
3 spring onions, trimmed and thinly sliced (45g)
20 ml apple juice, freshly squeezed, not from concentrate
1 tsp lime zest
fine sea salt and black pepper