Decadent Creamy Cauliflower Salad

Serves 2-4 as a side or as a main for 1

Preparation 15 minutes Cooking 3-5 minutes


  • ¼ - 1/3 Cauliflower broken up into small florets

  • 1 ½ tbsps. Currants

  • 1 tbsps. Shredded dried coconut

  • ½ Cup  Almond Milk

  • ¼ Cup Cashew Sour Cream

  • ¼ tsp. cumin

  • 1 Clove Garlic crushed

  • 1 tsp. Raw Apple Cider Vinegar or lemon juice

  • Salt and pepper to taste

  • 1 tbsp. Toasted Sesame Seeds

  • Parsley chopped

  • Extra ½ tbsp. Shredded dried coconut

  • Optional lettuce cups to serve


  1. For this dish the cauliflower can either be raw, blanched or steamed. To blanch pour boiling water over cauliflower and let sit for 2-3 minutes. For steaming, cook for 3-4 minutes depending on desired texture. This salad does work well because of the crunch factor so I’d recommend not cooking for too long. Drain cauliflower. If you want a warm salad use as is, for a cold salad let cauliflower come to room temperature and then cool in the fridge.

  2. For the dressing whisk together almond milk, cashew sour cream, cumin, garlic, apple cider vinegar, salt and pepper. Taste and adjust seasonings.

  3. Mix together cauliflower, currants and shredded coconut in a bowl. Pour over desired amount of dressing and combine.

  4. Place lettuce cups in a bowl or plate and serve cauliflower salad on top. Finish with toasted sesame seeds, extra shredded coconut and parsley.

NB: The thickness of the dressing can be adjusted by either increasing the amount of liquid for a thinner one or adding more sour cream for a thicker dressing. If adding the dressing to warm cauliflower it will thin the dressing out more, so take this into consideration when making your sauce.