Decadent Creamy Cauliflower Salad

Serves 2-4 as a side or as a main for 1
Preparation 15 minutes Cooking 3-5 minutes
Ingredients
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¼ - 1/3 Cauliflower broken up into small florets
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1 ½ tbsps. Currants
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1 tbsps. Shredded dried coconut
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½ Cup Almond Milk
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¼ Cup Cashew Sour Cream
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¼ tsp. cumin
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1 Clove Garlic crushed
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1 tsp. Raw Apple Cider Vinegar or lemon juice
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Salt and pepper to taste
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1 tbsp. Toasted Sesame Seeds
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Parsley chopped
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Extra ½ tbsp. Shredded dried coconut
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Optional lettuce cups to serve
Method
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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.
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For the dressing whisk together almond milk, cashew sour cream, cumin, garlic, apple cider vinegar, salt and pepper. Taste and adjust seasonings.
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Mix together cauliflower, currants and shredded coconut in a bowl. Pour over desired amount of dressing and combine.
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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.