Tuesday, May 10, 2011
Cauliflower and Broccoli Salad
Both cauliflower and broccoli are staples in my veggie crisper. The broccoli I occasionally sauté with some garlic and olive oil but am most likely to just eat it raw, dipped in hummus. Cauliflower, however, I always cooked. My favorite preparation was roasted with olive oil and a little parmesan cheese but Brian actually likes it raw just fine. He'll usually eat a few raw pieces while I'm chopping it up to be roasted but the idea never appealed to me. That is, until I tasted cauliflower salad.
Brian and I were at his mother's house for lunch one Sunday and she served this dish, or a variation of it. She told me she'd kind of thrown it together so didn't really have a recipe for me but, back home, I started experimenting. It took a few tries to come up with the blend of ingredients that I thought worked best but the result is quite delicious not to mention nutritious. Enjoy!
1/4 - 1/2 Head cauliflower
1/4 Head broccoli
1/4 Cup low-fat mayonnaise
1/4 Cup low-fat sour cream
1/4 Cup low-fat buttermilk
1 Tablespoon lemon juice
1/4 Teaspoon sugar
3 Spring onions or scallions, chopped
Small handful of fresh dill or chives, chopped
Salt and pepper to taste
Cut the cauliflower and broccoli into bite size pieces. In a bowl, combine the mayonnaise, sour cream, buttermilk, lemon juice and sugar and blend until thoroughly combined. Add the spring onions or scallions, herbs, cauliflower and broccoli to the dressing and mix together until well blended. Season with salt and pepper. This salad can be eaten immediately but tastes even better the next day after sitting in the refrigerator overnight. Makes approximately 4 servings.