Cauliflower Salad
Ensalada de ColiflorCold cauliflower with a piquant creamy dressing can be served as a salad or as a side dish to accompany grilled fish or chicken. For contrasting color, I surround the salad with crisp-cooked carrot coins.
Ingredients
Makes 4 servings
- 2 medium carrots peeled and thinly sliced
- 1 medium head of cauliflower
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lime juice
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground pepper or to taste
- 1 tablespoon minced fresh flat-leaf parsley
Instructions
- In a large pan of boiling salted water cook the carrots until barely tender, 2 to 3 minutes.
- Remove the carrots with a slotted spoon, reserving the water, and rinse under cold running water to stop the cooking.
- Reserve in a bowl.
- Separate the cauliflower into small florets.
- Bring the same pan of water to a boil, adding more water if needed, and cook the cauliflower, uncovered, until crisp-tender, about 3 minutes.
- Drain and rinse under cold running water to stop the cooking.
- Drain again and put into a large bowl.
- In a small bowl mix the mayonnaise, sour cream, mustard, lime juice, salt, and pepper.
- Add to the cauliflower and stir gently to mix.
- Arrange the cauliflower on a round serving platter.
- Sprinkle with parsley.
- Arrange the carrots around the cauliflower.
- Serve cold or at room temperature.