Cauli (no-potato) salad

Name: Cauli (no-potato) salad
Cuisine: European
Ingredients: a good pinch of salt; 10 ml apple cider vinegar; 3 bay leaves; 1 head cauliflower, cut into • florets; 125 ml greek yoghurt; 125 ml crème fraîche; 125 ml mayonnaise (homemade or the best you can get your hands on); 45ml whole grain mustard; 6 spring onions thinly sliced; 2 hard boiled eggs grated; 2 jalapeños pickled sliced; 1 small red onion quartered and sliced; 1 small handful coriander roughly chopped; 1/2 packet streaky bacon fried and chopped finely

4 steps

We love this salad with a braai even more than real potato salad. It also keeps really well in the fridge for lunches.

Updated at: Wed, 16 Aug 2023 21:10:55 GMT

Nutrition balance score

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Ingredients

4 servings

salt

good

10mlapple cider vinegar

3bay leaves

1 headcauliflower

cut into • florets

125mlgreek yoghurt

125mlcrème fraîche

125mlmayonnaise

homemade or the best you can get your hands on

45mlwhole grain mustard

2jalapeños pickled

sliced

1red onion

small, quartered and sliced

1 handfulcoriander

roughly chopped

0.5 packetstreaky bacon

fried and chopped finely

Instructions

Step 1

Heat a medium saucepan filled with water over high heat. Add the salt, apple cider vinegar and bay leaves. Add the cauliflower, cover with a lid and bring to the boil. Cook for about 10 minutes, until the cauliflower is cooked but not too soft. Drain and allow to cool in a colander.

Step 2

Combine the yoghurt, crème fraîche, mayonnaise and mustard in a jug or small bowl. Add the spring onions, reserving a few for the top of the salad.

Step 3

Combine the cauliflower and yoghurt sauce in a salad bowl and sprinkle over the reserved spring onions.

Step 4

Add chopped boiled eggs, jalapeños and chopped red onion.