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This bright, crunchy cauliflower mix brings together fresh veggies tossed in a creamy, tangy sauce. It's light, super satisfying, and the perfect companion for sunny days and backyard meals.
I stumbled onto this dish at a family picnic, and now it's a go-to for our summer dinners. The blend of flavors and all the different textures totally wins everyone over at my table.
Vibrant Ingredients
- 1 head cauliflower: Go for one that's firm and white for the best crunch and mild taste.
- 1 red onion: You want it crisp and sprout-free for that sweet bite and color.
- 1 fresh red bell pepper or a small jar marinated peppers: Sweet and adds a burst of color.
- 4 eggs: Use good-quality, fresh ones for richer flavor and protein boost.
- 1 cucumber: Pick a smooth, firm one for max freshness and crunch.
- 3 tablespoons apple cider vinegar: Adds zing to wake everything up.
- 1 tablespoon mayonnaise: Makes the dressing all dreamy and smooth.
- 3 tablespoons olive oil: Look for the good stuff—gives things silkiness.
- 150g canned sweet corn: Pops of yellow sweetness in every forkful.
- Salt: Just enough to make all the flavors shine.
Easy Step-by-Step Directions
- Bring it all together:
- Toss all your prepped veggies into the mixing bowl with the dressing. Cut the cooked egg whites into small cubes, drain your corn, and add those in along with peppers. Gently fold everything together. Don't mash up the cauliflower—just coat everything well.
- Getting the veggies ready:
- Wash your cauliflower, pat totally dry, and break into small, even pieces with your hands. Slice up the cucumber (peel first if it's thick-skinned), then cut lengthways and turn into chunky half-moons. Peel the red onion, then chop it super thin so the flavor doesn’t take over the bowl.
- Dressing magic:
- Crack your eggs, and separate yolks from whites. Stick yolks in a big bowl and mash with a fork till they're a bit pasty. Pour in vinegar, whisking as you go to keep it lump-free. While stirring, slowly add olive oil, then spoon in the mayo. Taste and salt it how you like.
- Eggs, simple style:
- Drop eggs into a pot, cover with water, and bring it to a solid boil. Let them bubble away for exactly 10 minutes—that keeps the yolks firm without getting rubbery. Dunk in cold water, peel under running water so the shells slip right off.
I love how the crunchy cauliflower stands out next to the mellow, sweet peppers. It takes me back to those first meals outdoors in spring, when family would gather in the yard after such a long winter.
Storing It Right
Stash this in a sealed container in the fridge and it'll be good for up to 2 days. Keep in mind, cauliflower might lose a little crunch as time goes by and some liquid may seep out of the veggies. Planning to make ahead? Store the dressing separately and mix it in right before eating for max crunch.
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Switch-Ups and Add-ins
Not into raw cauliflower? Blanch it in boiling water for just 2 minutes, then dunk in cold water to keep the crunch but mellow out the taste. Broccoli works just as well in place of cauliflower. For a vegan twist, swap out the eggs for mashed chickpeas in the sauce, and toss in some avocado for creaminess.
Fun Serving Ideas
This is an awesome match for grilled meat or fish, but you can totally make it a meal by mixing in 200g grilled chicken strips or crumbled feta (about 150g). Serve it with crusty bread for more crunch. Want to get fancy? Spoon it into a ring mold, then top with fresh herbs—parsley or cilantro look great and add a fresh kick.
Frequently Asked Questions
- → How do you get cauliflower ready for this salad?
Break the cauliflower into small, even florets. No need to cook it; it’s used raw to keep that crunchy bite.
- → Can I swap out the jarred peppers?
Of course! If you don’t have jarred peppers, you can use fresh red peppers when they’re in season or grilled ones for a twist.
- → Can the dressing be customized?
Definitely! Adjust the amount of cider vinegar, olive oil, or toss in herbs like parsley or chives to make it your own.
- → Can I make this salad ahead of time?
Sure! You can prepare it a few hours in advance. Keep it in the fridge and dress it right before serving to keep the ingredients fresh.
- → What goes well with this salad?
This salad pairs amazingly with grilled meats, fish, or just fresh bread if you’re in the mood for something light.