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You can slice the cauliflower any direction you like, just be watchful of your fingertips on the mandoline and work over a bowl to catch all the bits of flying florets.
- 1 small or ½ large head of cauliflower, core removed
- 3 Tbsp. extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- Coconut-Turmeric Relish (for serving; optional)
Very thinly slice cauliflower on a mandoline into a medium bowl. Drizzle with oil and toss to coat; season with salt and pepper.