Ingredients and Weight:
- 1 large head cauliflower (about 3 pounds)
- 1/2 cup finely chopped red onion
- 1/2 cup thinly sliced celery
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped toasted walnuts
- 1/4 cup dried cranberries
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
20 minutes
Cooking Time:
5 minutes (for blanching)
Difficulty Level:
2 (simple to moderate)
Preparation Method Steps:
- Cut cauliflower into florets and blanch in boiling salted water for 2-3 minutes, or until tender-crisp. Drain well and cool.
- In a large bowl, combine cauliflower, red onion, celery, parsley, walnuts, and cranberries.
- In a small bowl, whisk together mayonnaise, sour cream, lemon juice, ground mustard, salt, and pepper.
- Pour dressing over cauliflower mixture and toss to combine.
- Chill for at least 1 hour before serving to allow flavors to meld.
Nutritional Information:
- Calories: 200 per serving
- Fat: 10 grams
- Carbohydrates: 20 grams
- Protein: 5 grams
Dish Characteristics:
- Rich and creamy texture
- Vibrant and colorful presentation
- Tangy and flavorful dressing
- Versatile side dish or light meal
User Comments:
- "This cauliflower salad is a game-changer! It's so creamy and satisfying, yet still feels light and refreshing."
- "The combination of flavors and textures is perfect. The toasted walnuts add a nice crunch, and the cranberries bring a touch of sweetness."
- "This salad is a staple in my summer menu. It's easy to prepare and always a crowd-pleaser."
Special Precautions and Tips:
- For a vegetarian version, omit the walnuts and cranberries.
- To blanch cauliflower, bring a large pot of salted water to a boil and add cauliflower florets. Cook for 2-3 minutes, or until tender-crisp. Immediately drain and immerse in ice water to stop the cooking process.
- Do not overcook cauliflower, as it will become mushy.
- Chill the salad for longer for optimal flavor development.
