Lately, cauliflower salad with mayonnaise and yogurt has become my go-to quick solution when I find a good cauliflower at the market. It's one of those recipes you can whip up without much thought, especially when you're in the mood for something light and refreshing. A bunch of dill, a bit of garlic, boiled cauliflower, and a few tablespoons of whatever you have in the fridge – it doesn't require complicated ingredients and comes together quickly.
Quick Info
Total time: approx. 35 minutes
Prep time: 10 minutes
Cooking time: 20-25 minutes (for boiling the cauliflower)
Servings: 4
Difficulty: easy
Recipe type: cold salad, side dish, snack
Ingredients
500 g cauliflower (fresh, cut into florets)
1 bunch dill
2 tablespoons mayonnaise
2 tablespoons full-fat yogurt (or sour cream)
1 clove garlic
lemon juice (to taste)
salt
white pepper
Instructions
1. Break the cauliflower into florets that fit easily on a fork. Place them in a large bowl with cold water, a teaspoon of salt, and a bit of vinegar. Let them soak for 10-15 minutes, then rinse well under cold running water. The vinegar helps keep the cauliflower white and removes any potential insects or impurities.
2. Bring water to a boil in a large pot and add a bit of salt. When the water is boiling, add the cauliflower and let it cook for 20-25 minutes, until a fork easily pierces it, but without falling apart completely.
3. Drain the cauliflower in a colander and let it cool for a few minutes. Then, mash it with a fork, being careful not to overdo it – it should be in small pieces, not a puree.
4. Finely chop the dill.
5. Crush the garlic and mix it with the mayonnaise, yogurt or sour cream, salt, white pepper, and a little lemon juice. Mix well until everything is combined.
6. Place the mashed cauliflower in a bowl, add the chopped dill and the mayonnaise-yogurt-garlic sauce. Gently stir with a wooden spoon to avoid breaking the cauliflower too much.
7. Taste for salt, pepper, and lemon juice. Adjust if necessary.
8. Let the salad chill in the refrigerator for at least 20 minutes before serving. This allows the flavors to meld better.
Why I make this recipe often
It's quick, requires no complicated techniques, and the ingredients are always on hand. It's a great option when you want something refreshing yet satisfying. It works well as a side dish or as a light main course. It remains tasty the next day, so you don't have to cook every day.
Tips and Variations
Tips
Make sure to boil the cauliflower just enough to be tender but not so much that it becomes watery.
Fresh dill is important for the final flavor; I don't recommend dried versions here.
Start with a little lemon juice and add more only if you feel it's necessary at the end.
Substitutions
You can use sour cream instead of yogurt if you want a richer flavor.
Mayonnaise can be replaced with homemade mayonnaise if you have the time to make it.
If you don't have white pepper, you can use black pepper, but white pepper won't alter the appearance of the salad.
Variations
For a stronger garlic flavor, add half a clove more.
The salad will be crunchier if you don't mash the cauliflower completely.
If you want a tangier taste, add a little vinegar to the dressing.
Serving Ideas
It works well as an appetizer on toasted bread or alongside grilled meat.
You can include it in cold sandwiches with green lettuce leaves.
It pairs well as a side dish with any grilled meat or baked fish.
Frequently Asked Questions
1. Should I let the cauliflower cool completely before mixing it with the dressing?
Ideally, you shouldn't mix it while it's hot, as the dressing can become too runny. Let it cool for 5-10 minutes.
2. Can I use frozen cauliflower?
Yes, but allow it to thaw completely and drain any excess water before boiling. The cooking time may be slightly shorter.
3. Can the cauliflower salad be stored from one day to the next?
Yes, it keeps well in the refrigerator, covered, for up to 2 days. The flavor intensifies, but the texture may become softer.
4. Can it be made without mayonnaise, just with yogurt or sour cream?
Yes, if you want a lighter version, you can use only yogurt or sour cream. The taste will be tangier and the texture slightly different.
Nutritional Values
Approximately, one serving contains between 120-160 kcal, depending on the type of yogurt or sour cream and mayonnaise used.
Protein: 4-6 g
Fat: 9-12 g
Carbohydrates: 7-9 g
Approximate values, for reference. If you use light mayonnaise or just yogurt, the fats will decrease.
Storage and Reheating
The cauliflower salad keeps best in the refrigerator, in a closed container, for up to 2 days. I do not recommend reheating; it is best served cold, straight from the fridge. If it has been stored for more than 24 hours, give it a gentle stir before serving. If the dressing has separated, drain any excess liquid before plating.
Quick Info
Total time: approx. 35 minutes
Prep time: 10 minutes
Cooking time: 20-25 minutes (for boiling the cauliflower)
Servings: 4
Difficulty: easy
Recipe type: cold salad, side dish, snack
Ingredients
500 g cauliflower (fresh, cut into florets)
1 bunch dill
2 tablespoons mayonnaise
2 tablespoons full-fat yogurt (or sour cream)
1 clove garlic
lemon juice (to taste)
salt
white pepper
Instructions
1. Break the cauliflower into florets that fit easily on a fork. Place them in a large bowl with cold water, a teaspoon of salt, and a bit of vinegar. Let them soak for 10-15 minutes, then rinse well under cold running water. The vinegar helps keep the cauliflower white and removes any potential insects or impurities.
2. Bring water to a boil in a large pot and add a bit of salt. When the water is boiling, add the cauliflower and let it cook for 20-25 minutes, until a fork easily pierces it, but without falling apart completely.
3. Drain the cauliflower in a colander and let it cool for a few minutes. Then, mash it with a fork, being careful not to overdo it – it should be in small pieces, not a puree.
4. Finely chop the dill.
5. Crush the garlic and mix it with the mayonnaise, yogurt or sour cream, salt, white pepper, and a little lemon juice. Mix well until everything is combined.
6. Place the mashed cauliflower in a bowl, add the chopped dill and the mayonnaise-yogurt-garlic sauce. Gently stir with a wooden spoon to avoid breaking the cauliflower too much.
7. Taste for salt, pepper, and lemon juice. Adjust if necessary.
8. Let the salad chill in the refrigerator for at least 20 minutes before serving. This allows the flavors to meld better.
Why I make this recipe often
It's quick, requires no complicated techniques, and the ingredients are always on hand. It's a great option when you want something refreshing yet satisfying. It works well as a side dish or as a light main course. It remains tasty the next day, so you don't have to cook every day.
Tips and Variations
Tips
Make sure to boil the cauliflower just enough to be tender but not so much that it becomes watery.
Fresh dill is important for the final flavor; I don't recommend dried versions here.
Start with a little lemon juice and add more only if you feel it's necessary at the end.
Substitutions
You can use sour cream instead of yogurt if you want a richer flavor.
Mayonnaise can be replaced with homemade mayonnaise if you have the time to make it.
If you don't have white pepper, you can use black pepper, but white pepper won't alter the appearance of the salad.
Variations
For a stronger garlic flavor, add half a clove more.
The salad will be crunchier if you don't mash the cauliflower completely.
If you want a tangier taste, add a little vinegar to the dressing.
Serving Ideas
It works well as an appetizer on toasted bread or alongside grilled meat.
You can include it in cold sandwiches with green lettuce leaves.
It pairs well as a side dish with any grilled meat or baked fish.
Frequently Asked Questions
1. Should I let the cauliflower cool completely before mixing it with the dressing?
Ideally, you shouldn't mix it while it's hot, as the dressing can become too runny. Let it cool for 5-10 minutes.
2. Can I use frozen cauliflower?
Yes, but allow it to thaw completely and drain any excess water before boiling. The cooking time may be slightly shorter.
3. Can the cauliflower salad be stored from one day to the next?
Yes, it keeps well in the refrigerator, covered, for up to 2 days. The flavor intensifies, but the texture may become softer.
4. Can it be made without mayonnaise, just with yogurt or sour cream?
Yes, if you want a lighter version, you can use only yogurt or sour cream. The taste will be tangier and the texture slightly different.
Nutritional Values
Approximately, one serving contains between 120-160 kcal, depending on the type of yogurt or sour cream and mayonnaise used.
Protein: 4-6 g
Fat: 9-12 g
Carbohydrates: 7-9 g
Approximate values, for reference. If you use light mayonnaise or just yogurt, the fats will decrease.
Storage and Reheating
The cauliflower salad keeps best in the refrigerator, in a closed container, for up to 2 days. I do not recommend reheating; it is best served cold, straight from the fridge. If it has been stored for more than 24 hours, give it a gentle stir before serving. If the dressing has separated, drain any excess liquid before plating.