I’m always looking for ways to step up my vegetable game. And in the summer, when so many veggies are at their peak, I love going to the farmers’ market and filling my bag with as much fresh produce as I can. Cauliflower is one of my favorites because it’s full of health benefits, it’s hearty and low-carb — it stands in for potatoes or even steak in some dishes — and it’s super versatile. You can roast it, grill it, or boil it. Or, as in this yummy curry-lime cauliflower salad recipe, you can simply flash-boil it for about 3 minutes to give it a crisp-tender texture. That’s all the “cooking” you have to do!
Then, simply toss the cruciferous veggie with our flavorful sauce and you’ve got yourself a truly memorable side. It could even take the place of potato salad at your next picnic! Give this recipe a try and let us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 medium head cauliflower, trimmed and cut into florets
- 1/4 cup mayonnaise
- 1/4 cup plain. Greek yogurt
- 2 tbsp. pickle relish
- 2 tsp. yellow mustard
- 1 -2 tsp. curry powder
- 1 clove garlic, minced
- 1/3 cup sliced scallions
- 1 lime, zested and juiced
- 1/2 cup diced celery
- 1/3 cup sliced scallions
- 1 tsp. minced fresh rosemary
Instructions
PrintIn large pot, bring cauliflower and enough salted water to cover to a boil. Cook 3 min. or until crisp-tender. Drain; rinse under cold water and drain again thoroughly.
In large bowl, combine mayonnaise, yogurt, pickle relish, mustard, curry powder, garlic, 1 tsp. lime juice and 1 tsp. lime zest; season to taste with salt and pepper.
Add cauliflower, celery, scallions and rosemary to dressing; toss to combine. Season well and serve.
Nutrition
- Calories: 110
- Fat: 8 grams
- Saturated Fat: 2 grams
- Protein: 3 grams
- Carbohydrates: 8 grams
- Fiber: 3 grams
- Cholesterol: 5 mg
- Sugar: 4 grams
- Sodium: 200 mg
Conversation
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