Cauliflower, Tomato, and Cucumber Salad
ekilu Team
ingredients
9
Difficulty
Easy
Time
20'
2 servings
Fresh ingredients
cauliflower
11 oz
cucumber
1 unit
tomato
1 unit
onion
1/4 unit
yogurt
1 unit
garlic
1 clove
lemon
1 unit
Pantry ingredients
corn
1 small can
salt
1 pinch
Instructions
1
Wash the cauliflower, remove any dark parts, and cut into fairly small pieces. Cook for just 2–3 minutes in a pan of boiling water. Then drain, removing as much water as possible. Let cool.
2
Wash and cut the cucumber and tomato into medium dice. Chop up the onion and mince the garlic.
3
In a salad bowl, mix the cauliflower, diced cucumber and tomato, and chopped onion.
4
In another bowl, mix the plain unsweetened yogurt with the garlic, and season with a little salt and a generous squirt of lemon juice. Stir well and add this dressing to the salad. Mix in gently and it's ready.
Tips & Tricks
Ideally, this salad should be served cold, so chill it in the fridge before serving. The longer you chill it, the better it will be.
Since the cauliflower is cut into very small pieces, 3 minutes in boiling water is all it takes to cook it al dente, i.e., keeping it a little crunchy. You don’t want it to be soft.
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