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This cauliflower cucumber salad is definitely one of the easier salads on my blog. It’s fresh, healthy and tasty. My sister Anna developed this recipe and named it “Cauliflower Awesomeness;” ’nuff said. Print and file it under the “in a pickle category” of your recipe book. I think everyone should have such a category for unexpected (or expected) guests, or if you’re just pressed for time, or feeling lazy, but we’ll call it “pressed for time.”
Cauliflower is an unappreciated vegetable; overshadowed by it’s popular relative; broccoli. Why does broccoli get all the attention? I am compelled to make a case for the amazing cauliflower:
1. There aren’t many white vegetables in the world.
2. Cauliflower is nutrient dense (lots of vitamins & minerals without extra carbs).
3. It’s low in fat & high in fiber (we all know why fiber is good; I won’t elaborate)
4. Without it, the creamy cauliflower shrimp soup would not be as dreamy.
(maybe you can add to this list?)
Tip: chop and refrigerate your cauliflower in a ziploc before your event or use pre-chopped cauliflower to make smaller portions throughout the week. P.S. this salad is best eaten within a few hours of adding the dressing.
Ingredients for Cauliflower Cucumber Salad:
1 small/medium head of cauliflower, cut into small pieces
1 English cucumber, sliced into thin half circles
1/2 cup chives or green onion, finely sliced
1/4 cup sour cream and 1/4 cup plain Greek yogurt (or all sour cream if you don’t have the yogurt)
1/2 tsp salt, plus more to taste
1/4 tsp freshly ground black pepper
Add a clove of garlic to the dressing for a little extra zing, if you like 🙂
How to Make Cauliflower Cucumber Salad:
1. Dice your cauliflower and place in a medium salad bowl (we used the small holes of the Vidalia Chop Wizard
2. Cut your cucumber in half the long way and thinly slice. You end up with thinly sliced half circles. This Mandoline
3. Finely chop your chives and toss them over your salad (Chop and add the white parts if you like it more “oniony.”
4. In a separate bowl, mix together 1/4 cup sour cream and 1/4 cup plain Greek yogurt with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Stir the dressing into the salad and add more salt to taste if needed. I added an extra dash of salt at the end. Garnish with a sprig of parsley or dill if you like. My dill and parsley are finally pickable so you’ll see me put it on most of my food this time of year ;).
Cauliflower Cucumber Salad Recipe
This cauliflower cucumber salad is definitely one of the easier salads on my blog. It’s fresh, healthy and tasty. My sister Anna developed this recipe. Tip: chop and refrigerate your cauliflower in a ziploc before your event or use pre-chopped cauliflower to make smaller portions throughout the week. P.S. this salad is best eaten within a few hours of adding the dressing.
Prevent your screen from going dark
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Dice your cauliflower and place in a medium salad bowl (we used the small holes of the Vidalia Chop Wizard).
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Cut your cucumber in half the long way and thinly slice. You end up with thinly sliced half circles.
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A mandoline slicer will help speed up the process! Add cucumbers to your bowl.
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Finely chop your chives and toss them over your salad (Chop and add the white parts if you like it more “oniony”).
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In a separate bowl, mix together 1/4 cup sour cream and 1/4 cup plain Greek yogurt with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Stir the dressing into the salad and add more salt to taste if needed. I added an extra dash of salt at the end. Garnish with a sprig of parsley or dill if you like.
