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Creamy Cauliflower Cashew Salad

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    Looking for a fun alternative to the summer salads of yore? It doesn’t just have to be a replacement for classic warmer weather dishes, but we find ourselves turning to this instead of potato or pasta salad all the time, since it’s healthy, delicious and unique. Instead of your average BBQ side dish – think Looking for a fun alternative to the summer salads of yore? It doesn’t just have to be a replacement for classic warmer weather dishes, but we find ourselves turning to this instead of potato or pasta salad all the time, since it’s healthy, delicious and unique. Instead of your average BBQ side dish – think something along the lines of pasta, potatoes or cabbage – we’re using cauliflower as the base of this dish. Let us tell you: even if you’re a self-proclaimed broccoli hater, stick with us and we promise you’ll be hooked too!

    INGREDIENTS
    3 cups cauliflower, cut into florets
    2 cups frozen peas, thawed
    1 cup cashews
    1/4 cup green onions, finely sliced, plus extra for garnish

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    3 cups cauliflower, cut into florets
    2 cups frozen peas, thawed
    1 cup cashews
    1/4 cup green onions, finely sliced, plus extra for garnish
    1/4 cup Swiss cheese, grated
    1/2 Greek yogurt
    1/3 cup sour cream
    1 (1 oz.) package dry ranch seasoning mix
    1/2 teaspoon dried dill
    1/2 teaspoon dried basil
    Kosher salt and freshly ground pepper, to taste

    PREPARATION
    In a medium bowl, whisk together Greek yogurt and sour cream, then season with ranch seasoning, dill, basil and salt and pepper.
    Toss together cauliflower florets, peas and cashews in a large serving bowl, then mix in Swiss cheese and green onions.
    Drizzle dressing on top of salad and toss together until evenly coated.
    Serve immediately or refrigerate for at least 15-20 minutes, giving flavors a chance to build.

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