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This creamy cauliflower salad is a great appetizer that can be served as a dip or a spread, even though I like to call it a salad. 🙂
Hey, guys! Sorry for the long break. I was super busy with school and work, projects after projects, I just didn’t have time to cook anymore. I even skipped breakfasts, which we all know it’s a bad thing. I’m hoping things will get back to normal now.
About this creamy cauliflower salad… I’m not a big fan of cauliflower as I find it a bit tasteless and prefer broccoli instead, but this creamy cauliflower salad recipe is just perfect! I call it salad but it may as well be a dip or a spread. It’s a great appetizer, vegan and healthy. Also, the pickles go very well with cauliflower making this salad very refreshing.
I’m beginning to like cauliflower a lot! Since mom made this awesome Cauliflower and Cheese Casserole recipe I decided to eat it more often. I am actually planning to make a creamy cauliflower soup this week.
- 1 medium cauliflower
- 4 pickles
- a bunch of parsley, chopped
- vegan mayo, to taste
- salt and pepper to taste
- There are two ways to cook the cauliflower.
With steamer: Just detach the florets and place them in the steamer. Steam for about 20 minutes.
Without steamer: Detach the florets and place them in a medium pot filled with water. Add salt in the water. Boil for 20-25 minutes.
- Strain the cauliflower and place the florets in a bowl. Start mashing the florets using a fork or just use the blender if you want.
- Add chopped pickles, parsley, salt and pepper. Add mayo as much as you like. Some like it with more mayo, some with less.. so just add and taste 🙂
Serving Size1 grams
Amount Per Serving Unsaturated Fat 0g