Shaved Cauliflower and Endive Salad on a plate.

Quick and Easy Belgian Endive and Shaved Cauliflower Salad

Discover a surprising twist as shaved cauliflower transforms this salad into a visual delight. The unique slivers offer a cross-cut view, showcasing the beauty of this humble cruciferous vegetable. The sweetness of fennel and the gentle bitterness of endive come together in perfect harmony, creating a flavor symphony that’s perfect for your next holiday, birthday, or any entertaining event.

And here’s the secret—it’s not just visually stunning; it’s also one of the easiest dishes to prepare. Bring elegance and ease to your table!

Shaved Cauliflower and Endive Salad in a glass bowl.

What’s unique about this Recipe?

  • Healthy and wholesome: The raw cauliflower is the base of this salad and provides nutritional and substantial base for the salad.
  • Light and filling: Thanks to the high fiber content, the salad is filing but at the same time very light and bright.
  • Doesn’t wilt quickly and can stay several hours in the fridge with the dressing.

Grocery and Pantry List

Cauliflower, fennel, and endive.
  • Cauliflower: Cauliflower comes in different shades and colors. For this recipe I use a white cauliflower with dense head.
  • Endive: Endive looks like a lettuce heart with tight closed leaves, cone-shaped head, and pale-white hue. Endives have a pleasant bitterness which goes really well with cauliflower and fennel.
  • Fennel bulb: Fennel complements endive really well. The sweetness of fennel balances the bitterness of the endive.
  • Salt: The amount of salt will depend on your preferences and dietary restrictions. I like to use pink Himalayan salt.
  • Lemon: Use fresh squeezed lemon juice.
  • Oil: Using olive oil is always the best option. However, sometimes I will use a combination of grapeseed and olive oil. .

Time Required:

  • 10-12 minutes: Preparing the vegetables.
  • 2 minutes: To put the salad together.

Special Tools to Use:

  • Sharp knife or mandolin slicer

Shaved Cauliflower Salad Recipe Steps at a Glance

This shaved cauliflower salad recipe can be broken down into the following steps:

  • Preparing vegetables
  • Making salad dressing
  • Assembling the salad

Step-by-step: How to Make Shaved Cauliflower Salad

Step 1: Preparing the vegetables

Washing the cauliflower, fennel, and endive.

Cut the cauliflower into manageable florets. Using the mandolin, thinly slice the cauliflower.

For the endive give a fresh cut on the base and start cutting into rounds.

If you plan on putting the salad together later, I suggest squeezing some lemon juice on the endives to stop them from oxidization.

Cut the fennel prongs and give a fresh cut on the base. Cut it into half and start shaving lengthwise into slivers.

Step 2: Making lemon vinaigrette dressing

Whisk together lemon, mustard, and salt until all combined. Slowly pour the olive oil and continue to whisk until it’s emulsified.

Step 3: Putting the salad together

Layer all the cut vegetables in a salad bowl and drizzle the salad dressing over it. You can also use white balsamic vinaigrette for this salad.

Best Way to Serve

Shaved Cauliflower Endive Salad Finished 16s 3
  • Serve to accompany a dinner
  • Serve for lunch by adding cannellini beans or chicken
  • Use white balsamic vinaigrette instead of the lemon vinaigrette
  • Sprinkle Parmesan cheese to add extra sharpness.

Tips and Wisdom from Cafe Osharak

  • You can cut and store cauliflower, endive and fennel ahead of time. Store them separately or use the same container and divide them with a towel; or as I do, using the coffee filter. To prevent them from oxidization and discoloration apply small amount of lemon or vinegar. The cut vegetables can stay in the fridge for a week.
  • The lemon vinaigrette dressing can be made several days in advance. In case olive oil become solidified in the fridge, which is expected, leave the dressing on a counter for 5-10 minutes and whisk with a fork or whisk to emulsify.
  • The prepared, dressed salad can stay in the fridge for several hours.

Frequently Asked Questions

What is an endive?

Endive, a member of the chicory family, is cultivated in a manner similar to lettuce. This unique vegetable forms a tight, cone-shaped head with pale, almost white leaves. The distinctively pale color is achieved by a process of excluding sunlight during cultivation, creating a visually striking and crisp endive head. The resulting leaves have a slightly bitter taste, making endive a versatile ingredient in salads, appetizers, and various culinary creations. Its compact shape and crisp texture add both visual appeal and a delightful crunch to dishes, contributing to the complexity of flavors in salads and other recipes.

How do you eat raw cauliflower?

Cauliflower is one of the best vegetables out there that to eat raw. It is packed with a lot of nutrients and suitable for a lot of diets. The raw cauliflower taste is very neutral, a bit sweet, and a little nutty. Since the cauliflower is very fibrous, it’s best to cut the florets into smaller chunks. You can eat raw cauliflower with dips and salads. Shaved cauliflower makes it easier to consume.

More Recipes to Try From Cafe Osharak

If you try out this recipe, we would be delighted to hear from you. Share your thoughts in the comments below and let us know how it turned out for you. Your feedback is important to us, and we’re always excited to learn if you found the recipe delicious and straightforward to prepare. Additionally, if you have any creative variations or ideas to enhance the recipe, we welcome your suggestions. We appreciate your support and look forward to hearing from you!

More plant based recipes.

Tabbouleh salad.
Tabbouleh salad
Arugula and Radicchio-salad in a bowl.
Arugula and Radicchio-salad
Red Lentil Rolls.
Red Lentil Koftas

Belgian Endive and Shaved Cauliflower Salad

Discover a surprising twist as shaved cauliflower transforms this salad into a visual delight. The unique slivers offer a cross-cut view, showcasing the beauty of this humble cruciferous vegetable. The sweetness of fennel and the gentle bitterness of endive come together in perfect harmony, creating a flavor symphony that's perfect for your next holiday, birthday, or any entertaining event.
Print Recipe
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Shaved Cauliflower and Endive Salad on a plate.
Prep Time:15 minutes
Course
Salad
Cuisine
European
|
Mediterranean

Ingredients

  • ½ Cauliflower shaved or thinly sliced
  • 1 fennel bulb shaved
  • 1 endive chopped

Lemon Vinaigrette Dressing:

  • 1 teaspoon Dijon mustard
  • 2 tablespoons Lemon juice
  • 1/4 cup Olive Oil
  • 1 teaspoon kosher salt
  • fresh cracked pepper
  • 1 tablespoon Parmesan cheese shaved (optional)

Instructions

Prepare Cauliflower:

  • Cut the cauliflower into manageable florets.
  • Use a mandolin to thinly slice the cauliflower.

Prepare Fennel:

  • Trim the fennel prongs, giving a fresh cut on the base.
  • Cut the fennel in half and start shaving lengthwise into slivers.

Prepare Endive:

  • Give the endive a fresh cut on the base.
  • Cut into rounds.

Prepare Dressing:

  • Whisk together lemon, mustard, and salt until well combined.
  • Slowly pour in the olive oil, continuing to whisk until the dressing is emulsified.

Assemble Salad:

  • Layer all the cut vegetables in a salad bowl.
  • Drizzle the prepared salad dressing over the vegetables.
  • Add shaved parmesan cheese on top of the salad.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
  • You can cut and store cauliflower, endive and fennel ahead of time. Store them separately or use the same container and divide them with a towel; or as I do, using the coffee filter. To prevent them from oxidization and discoloration apply small amount of lemon or vinegar. The cut vegetables can stay in the fridge for a week.
  • The lemon vinaigrette dressing can be made several days in advance. In case olive oil become solidified in the fridge, which is expected, leave the dressing on a counter for 5-10 minutes and whisk with a fork or whisk to emulsify.
  • The prepared, dressed salad can stay in the fridge for several hours.

Nutrition

Calories: 184kcal | Carbohydrates: 12g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 681mg | Potassium: 820mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2518IU | Vitamin C: 52mg | Calcium: 105mg | Iron: 2mg
Servings: 4
Calories: 184kcal
Tried this recipe?Mention @osharak.cafe or tag #osharak.cafe!

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