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Creamy Cauliflower Salad with Lemon Thyme

Creamy Cauliflower Salad Lemon Thyme

I have been growing some of my herbs in our outdoor area for some time. Some of them have been successful, some died and replaced and even the replacements died. It’s a process I’m learning and in the end, all this will translate into a mini eBook (hopefully) for you guys to download. I will keep you posted on VegFusion Facebook page. So, go and like the page if haven’t done so.

Lemon thyme I used in this Creamy Cauliflower Salad is the one from my own herb garden. I have always thought that buying a bunch of lemon thyme to be used just one thing was waste of money. However, you pick just the right amount if you’re growing your own and the rest of it will still live.

Mixing yoghurt and mayonnaise is a common practice where I come from. It sort of balances the creaminess of the salad dressing. And, here in this recipe, I flavoured this creaminess with Dijon mustard and added some tanginess with white wine vinegar.

Creamy Cauliflower Salad with Lemon Thyme
Ingredients:

1 small cauliflower, broken into small florets
Juice of ½ lemon

For the Creamy Dressing:
2 tablespoons plain yoghurt, thick Greek style
1 tablespoon mayonnaise (I used Plamil Egg Free Mayonnaise which is vegan)
1 teaspoon Dijon mustard
1 tablespoon extra virgin olive oil
½ tablespoon white wine vinegar
Salt to taste

2 twigs fresh lemon thyme, leaves separated
Freshly ground black pepper

Method:
• Wash the cauliflower and drain. Broke into small florets.
• Boil enough water in a large pot. Once it starts boiling, add the lemon juice (you can squeeze it directly into the pot) and cauliflower florets. Cook the cauliflower for 10 minutes. Drain and immediately drop the florets into cold water to prevent further cooking. Cauliflower florets should be slightly firm. Once they are cool, drain and set aside.
• To make the creamy dressing: Mix together plain yoghurt, mayonnaise, Dijon mustard, extra virgin olive oil and white wine vinegar. Season to taste.
• Place the cauliflower in a salad bowl and dress it with the creamy dressing. Mix well.
• Garnish with lemon thyme and freshly ground black pepper and serve!

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