Creamy Cauliflower Salad With Cucumbers And Corn
Vibrant, healthy and delicious Creamy Cauliflower Salad With Cucumber And Corn is going to be on repeat this summer. So easy to make. You'll love the creamy and herby sauce. The best part - it's mayo and oil-free.
- 2 ½ c cauliflower head cut into small florets
- 1 c radishes thinly sliced
- 1 c cucumber thinly sliced
- 1 c frozen corn
- 5 oz Cashew yogurt* See the notes
- 2 tbsp dill chopped
- 1 clove garlic pushed through a garlic press or finely minced
- 2 tbsp lemon juice* See the notes
- salt, pepper
Bring a medium pot of water to a boil, add ½ teaspoon of salt, cauliflower florets and frozen corn. Cook on a medium heat for 3-5 minutes. Drain and set aside.* (See the notes)
Meanwhile, in medium bowl combine yogurt, dill, garlic, salt and pepper to a taste. Whisk until all ingredients are incorporated.
In a large bowl add cauliflower, corn, cucumber, radishes, drizzle with the yogurt dressing and mix to combine.
In this recipe I used low fat Cashew Yogurt, but feel free to substitute it with low fat or whole milk Greek Yogurt.
Start with adding 1 tablespoon of lemon juice into the dressing and taste if it needs more. 2 tablespoons should be enough.
If you like the cauliflower to be on a crunchier side, reduce the cooking time to 3 minutes.
Calories: 60kcal | Carbohydrates: 11.5g | Protein: 2.6g | Fat: 1.5g | Saturated Fat: 0.2g | Sodium: 228mg | Potassium: 309mg | Fiber: 2.7g | Sugar: 2.8g | Calcium: 60mg | Iron: 1.4mg