Cauliflower Salad
This cauliflower salad bursts with flavor! A creamy dressing complements the crisp cauliflower, sun-dried tomatoes add tang, and toasted pine nuts bring a delightful crunch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 1x
- Category: Salad
- Method: No cook
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
- 8 cups small cauliflower florets, about 1 large head
- ¼ cup red onion, diced
- ¼ cup sun dried tomatoes, roughly chopped*
- 2 cups baby arugula
- ¼ cup pine nuts (or sunflower seeds)**
- 3/4 cup mayonnaise (or vegan mayo)***
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- 1 tablespoon Dijon mustard
- ¾ teaspoon kosher salt
- ½ cup feta cheese crumbles***
Instructions
- Chop and measure out the cauliflower, red onion, and sun dried tomatoes as noted in the ingredients list. Place them in a large bowl with the arugula.
- Toast the pine nuts: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 3 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
- In a medium bowl, mix the mayonnaise, olive oil, lemon juice, sugar, and Dijon mustard.
- To the bowl of the vegetables, sprinkle in the kosher salt, then add the dressing, toasted pine nuts and feta cheese and stir. Taste and add a pinch or two more salt if necessary. Serve immediately or refrigerate until serving (the flavor is great right away, but does improve with a 30 minute chill). Store refrigerated for up to 3 days (if making in advance, store components refrigerated separately and add the dressing and pine nuts directly before serving).
Notes
*You can use sun dried tomatoes packed in oil or packed dry, and add slightly more if you love the flavor of this ingredient. If packed in oil, you can substitute all or part of the olive oil in the salad dressing with oil from the jar to infuse even more flavor!
**You can omit the toasted pine nuts if desired, though we recommend using them if at all possible for the amount of nutty flavor they add. Substitute sunflower seeds or toasted almonds.
***If desired, you can use half Greek yogurt and half mayo for a lighter dressing; vegan mayo also works. Omit the feta cheese if desired for a dairy-free or vegan salad: you may want to add a bit more salt.
Find it online: https://www.acouplecooks.com/cauliflower-salad/
