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
- 20 min
- Total
- 20 min
- Yield
- 6
Ingredients 12
- 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)**
- ¾ 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***
Method 4
- 01
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.
- 02
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.
- 03
In a medium bowl, mix the mayonnaise, olive oil, lemon juice, sugar, and Dijon mustard.
- 04
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).
Provenance
- recipe-clones/acouplecooks-data
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urn:recipe:6183db72-0bdb-5e0b-88fb-f2b502fc647d