Ingredients
For the Salad 🥗
- 1 head of cauliflower, chopped into bite-sized florets 🥦
- ½ cup cashews, toasted 🌰
- ½ cup celery, finely chopped 🌿
- ¼ cup red onion, finely diced 🧅
- ¼ cup raisins or dried cranberries (optional, for a touch of sweetness) 🍇
- 2 tbsp fresh parsley, chopped 🌱
For the Creamy Dressing 🥛
- ½ cup Greek yogurt (or vegan mayo for dairy-free option) 🍦
- 2 tbsp cashew butter (or tahini for extra creaminess) 🥜
- 1 tbsp lemon juice 🍋
- 1 tsp Dijon mustard 🌿
- 1 tsp honey or maple syrup 🍯
- ½ tsp garlic powder 🧄
- Salt & black pepper, to taste 🧂
Execution
Roast the Cauliflower:
Preheat oven to 400°F (200°C).
Toss cauliflower florets with a little olive oil, salt, and pepper.
Roast for 15-20 minutes, until golden and slightly crispy. Let cool.
Toast the Cashews:
In a dry pan over medium heat, toast the cashews for 2-3 minutes until golden and fragrant. Let cool.
Make the Dressing:
In a small bowl, whisk together Greek yogurt, cashew butter, lemon juice, mustard, honey, garlic powder, salt, and pepper until smooth.
Assemble the Salad:
In a large bowl, combine the roasted cauliflower, celery, red onion, raisins, and parsley.
Pour the creamy dressing over the salad and toss to coat evenly.
Serve & Enjoy!
Top with toasted cashews for extra crunch and flavor.
Serve chilled or at room temperature. Perfect as a side dish or light meal!
Additional tips
- Let the salad sit for 15 minutes before serving to allow the flavors to meld together beautifully!
