Skip to main content

Cauliflower-Raisin Salad

Cauliflower-Raisin Salad
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • Dressing
  • 1/2 c. extra virgin olive oil
  • 2 tbsp. white wine vinegar
  • 1 Tbsp. granulated sugar
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. freshly ground black pepper
  • 1 tsp. kosher or sea salt
  • 1 tbsp. chopped Italian parsley
  • Salad
  • 1 c. brown rice
  • 1 head cauliflower
  • 1/2 c. California raisins
  • 1/4 c. toasted pine nuts
  • Kosher or sea salt and freshly ground black pepper



1 Dressing

2 Whisk ingredients together. Set aside.

3 Salad

4 Cook the brown rice according to package instructions. When it is done, drain in a fine mesh strainer.

5 While the rice is cooking, trim any green leaves from cauliflower and, using a paring knife, remove the core.

6 In a large saucepan, bring about 4 quarts of water to a boil. Lightly salt the water and add the head of cauliflower.

7 Boil for about 4 minutes or until cauliflower is just tender in the center when tested with the point of a sharp knife. Remove from water and drain. Refrigerate until cool. Remove florets and reserve.

8 In a mixing bowl, toss the rice with the raisins and pine nuts.

9 Carefully mix in the cauliflower and enough dressing to coat well. Season to taste with salt and pepper. Serve at room temperature with grilled fish, meat or chicken.

Source: Chef Roy Harland and California Raisin Marketing Board