Meatless Monday: Creamy Cauliflower Salad

April 27, 2015

Move over potato salad, creamy cauliflower salad will be the new favorite summer salad.  Roasted cauliflower florets are tossed in a yogurt dill dressing with celery, cucumber, peas, cranberries and more.  Since this recipe contains no mayonnaise, it safe to take on picnics and bring to backyard barbecues.  One bite and you'll be hooked to this delicious creamy cauliflower salad.

Creamy Cauliflower Salad


For the salad:
1 head of cauliflower, cut into florets
1 cup peas, fresh or frozen
1/4 cup chopped celery
1/4 cup chopped seedless cucumber
4 to 6 radishes, thinly sliced
1/2 cup dried cranberries
1/4 roasted sunflower seeds
olive oil
kosher salt and freshly ground black pepper, to taste

For the dressing:
5 tbsp plain Greek yogurt
2 tsp Dijon mustard
5 tbsp buttermilk
1 tbsp sugar
4 tsp fresh orange juice
2 tsp olive oil
2 tbsp chopped fresh dill
kosher salt and freshly ground black pepper, to taste


Step 1: Preheat oven to 425º Fahrenheit.

Step 2: Toss cauliflower in olive oil and season with salt and pepper.  Arrange the florets on a baking sheet in a single layer. Roast for about 15 to 20 minutes or until golden brown. Turn once halfway during cooking to avoid burning. Remove from oven and let cool.

Step 3: While the cauliflower is cooking, fill a medium saucepan with water and heat over high heat.  Once boiling, season the water with salt.  Cook the peas for 1 to 2 minutes.  Drain and place directly into ice water to preserve the color and stop the cooking.

Step 4: In a large bowl, whisk together the Greek yogurt, mustard, buttermilk, sugar, orange juice, olive oil, and dill.  Season with salt and pepper. Taste and adjust seasoning as necessary.

Step 5: Combine the cauliflower, peas, celery, cucumber, radish, sunflower seeds and cranberries in the bowl with the dressing.  Toss until all the ingredients are evenly coated in the dressing.  Chill the salad in the fridge for at least 30 minutes.

Image Sources: