Ingredients
- 1 medium head cauliflower, chopped into small florets
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ½ red onion, finely chopped
- ½ cup shredded cheddar cheese (optional)
- ¼ cup fresh parsley, chopped
- ½ cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- Salt and black pepper to taste
Instructions
- Bring a pot of salted water to a boil. Add cauliflower florets and cook for 3–4 minutes until slightly tender but still crisp.
- Drain and rinse under cold water to stop cooking. Pat dry with paper towels.
- In a large bowl, combine cauliflower, tomatoes, cucumber, onion, cheese, and parsley.
- In a small bowl, whisk together mayonnaise, mustard, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently until everything is well coated.
- Chill in the refrigerator for at least 30 minutes before serving for best flavor.
- Serve cold and enjoy your fresh, crunchy cauliflower salad! 🥗
Would you like me to make it creamy and tangy (like a picnic salad) or light and refreshing (diet-style) version?
