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Cauliflower salad with yogurt

Cauliflower salad with yogurt

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Cauliflower is considered a good anti-cancer food, detoxifying the body.
Consuming this vegetable at least three times a week prevents anemia and regulates blood pressure. It is recommended for people who want to lose weight.
Cauliflower salad is a culinary delight being very tasty and healthy.

  • 1 cauliflower
  • 2 tablespoons homemade mayonnaise (optional)
  • 200 ml low-fat yogurt
  • 2-3 cloves garlic
  • green parsley
  • salt
  • pepper

Servings: 8

Preparation time: less than 30 minutes

RECIPE PREPARATION Cauliflower salad with yogurt:

Unwrap the cauliflower in bouquets and boil it in salted water for 10-15 minutes. Drain the juice and allow to cool.

Make a mayonnaise from two yolks (one boiled and one raw) mixed with a teaspoon of mustard and oil.

Add two tablespoons of mayonnaise to the yogurt and mix. Season the sauce formed.

We crumble and grind the garlic and then we add it together with the chopped parsley to the sauce formed.

Finely chop the boiled cauliflower, then mix it with the sauce and let it cool. Later, after all the spices have penetrated, we taste and, if necessary, season.

We put the salad in a bowl and garnish it.

Great appetite!

Tips sites


Serve the salad with freshly baked bread.


Step 1

Cauliflower salad

This salad is easy to prepare, with ingredients you can find in any Lidl store and lasts brilliantly in the fridge for a few days, in a hermetically sealed casserole.

We clean the cauliflower and unwrap it in small bunches. Boil the cauliflower bunches and the carrot sticks in salted water. Vegetables should be cooked so that they remain slightly crispy.

Drain the cauliflower and carrots well. I passed the hoof with the fork.

Add the diced carrot, finely chopped red onion, finely chopped dill, grated garlic. Add mayonnaise, yogurt, season to taste with salt and pepper. Depending on the taste, we can add lemon juice or a teaspoon of mustard. Good appetite!

Light cauliflower salad (low in calories, low in fat)

If you like potato salad and want to try it in a lighter and lower calorie version, you can prepare it using cauliflower and yogurt. Its taste does not differ much from the classic salad, so do not hesitate and try this healthy and dietary option. This is a great way to include more cauliflower in your menu. Enjoy this fit and light cauliflower salad, for example at Christmas instead of the classic potato salad with mayonnaise and you will notice that you will feel much better and lighter after the Christmas meal.

A serving of cauliflower salad with cauliflower is an excellent source of protein, fiber, vitamins C, A and the group of B vitamins, phosphorus, manganese, magnesium, copper, zinc, but also calcium. Cauliflower It is rich in vitamins, minerals, antioxidants, but also contains a lot of fiber that helps digestion.

Nobody says you can't enjoy the classic potato salad with mayonnaise at Christmas. If you are looking for a healthy alternative and do not want to be alarmed after climbing the scales, it is worth trying this fit salad. Apart from the Christmas period, you can enjoy this light cauliflower salad at any time of the year as a side dish to meat or fish.

Any lover of a healthy lifestyle should try this simple recipe for healthy cauliflower salad. It not only has health benefits, but it also has low in calories, low in fat and high in protein. Complete your Christmas meal with some healthy desserts and enjoy the winter holidays without any worries.

Cauliflower salad with mayonnaise and yogurt

At the end of last week I went to the market and found the beautiful and cheap cauliflower. I took a piece that weighed 1.2 kg. After cleaning, I had about 1 kg of cauliflower left. I made this preparation from 600 g, and from the remaining 400 g I made some delicious breads.

Method of preparation:
I removed the cauliflower leaves and the thicker ribs. I unwrapped it in the smallest bouquets I put in a bowl of cold water. After 15 minutes I rinsed the cauliflower in several cold waters. I put about 2 liters of water in a pot, a tablespoon of vinegar and a teaspoon of grated salt. I put the pot on medium heat and when the water started to boil I added cauliflower. I scalded it until it penetrated (6-7 minutes), then I turned it over in a strainer and left it to drain and cool.
Meanwhile, I made mayonnaise from an egg, 150 ml of oil, a little salt and 1 tablespoon of lemon juice. When it was ready, I mixed it with the garlic given on the small grater. You can find how to prepare mayonnaise here.
I put the drained and cooled cauliflower in a bowl, sprinkled a little salt over it and mixed lightly. I added mayonnaise, yogurt and chopped dill. I mixed everything and put the salad in the fridge for 2 hours, then I served it. A delight!!
Below I have attached some photos from the preparation.
If you like the recipe, please leave me a comment (the comments section is below). This way you reward my work :). You can share on Facebook or other social networks. I kiss you and I'm waiting for you in my kitchen!
May it be useful to you!
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salt, pepper, coriander seeds, dried basil

horseradish grated (possibly preserved in a jar with vinegar)

3-4 cloves of crushed garlic

dried and crushed mint

wash the romanesco cauliflower, taking care not to break the bouquets, to stay whole

put it to boil in a pot of water that is already boiling

add 1 teaspoon of salt, peppercorns and coriander

simmer for 10 minutes over medium heat

meanwhile melt the butter over low heat and season with basil and coriander and salt to taste

Baking paper is placed in the oven tray

place the 2 pieces of romanesco cauliflower removed from the boil and drained of water

grease with melted butter with a brush

adjust the oven to 180 degrees for 40 min

in the middle of the interval (after 20 minutes in the oven) lightly pour over them the rest of the melted and flavored butter

If we want to keep them as fasting food or reduce the number of calories, we can grease the cauliflower with olive oil.

Romanesco cauliflower thus prepared can be served with yogurt sauce, prepared while the cauliflower is in the oven.

Yogurt sauce is obtained by gently mixing the ingredients.

Romanesco cauliflower is served hot, sprinkled in abundance with yogurt sauce. Its slightly sweet taste combines perfectly with slightly spicy yogurt.

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Due to their rich nutritional content and the benefits they have, cruciferous vegetables deserve to be included more often in our diet.

For this article we chose a cauliflower salad that we can prepare for breakfast or for a festive meal. You can read about the benefits of consuming cauliflower in this article.

Seasoned with a little garlic and a rich tasty yogurt sauce & # 8211 as you will see in this recipe & # 8211 cauliflower turns from a dull vegetable to a particularly tasty one.

Cauliflower salad with yogurt and garlic

• ½ cauliflower
• 5 tablespoons creamy yogurt
• 1 tablespoon of mustard
• 1 raw egg yolk
• 8 tablespoons oil
• 2 cloves of garlic
• 1-2 tablespoons of lemon juice
• optional: boiled peas or corn
• salt to taste

Cut the rib from the center of the cauliflower, then the branches and untie it into bunches. Wash them well and bring to a boil. The best cooking option is steamed. This way the vegetables keep their nutrients as intact as possible.

After it has boiled, pour it into a colander, drain it and chop it on a wood chipper with a knife. Depending on the taste, you can chop it finer or coarser. You can also use the food processor, if you intend to get a fine paste, such as a pate or a cream. Another option would be to leave it in small bunches.

Put the chopped cauliflower in a large bowl.

In a separate bowl, mix the raw egg yolk with the oil, then add the yogurt and mustard, finely crushed garlic, freshly squeezed lemon juice and salt to taste. You can also add onions (green, white or red).

Pour the sauce obtained over the cauliflower and mix until smooth. This dressing can be replaced with a regular homemade mayonnaise, obtained from boiled egg and raw egg.

You can grate the cheese on top. Transfer the salad bowl to the refrigerator and let it cool for a few hours.

This salad can be made a few days before serving, keeping it in the refrigerator, covered with a lid or plastic wrap.

Serve on toast, crackers or pretzels.

Source: Edith’s Kitchen, Cauliflower salad:

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Cauliflower salad with yogurt and garlic

Washed and cleaned cauliflower is broken into bunches and boiled for 10-15 minutes. Drain the juice and allow to cool.

Put the yogurt, crushed garlic, salt, pepper and finely chopped dill in a bowl. Mix them all, then add the cauliflower. Serve after refrigerating for at least 2-3 hours

Chicken salad

After the vegetables and meat have boiled in the chicken soup, remove, allow to cool and chop.

Dietary salad

Boil the rice and peas. After they have cooled, they are mixed, seasoned with salt (according to preference).

Cauliflower salad with mayonnaise and yogurt, a delicious summer salad

It is a practical salad that you can serve at a picnic, school or work package. We like it very much and depending on the weather outside, if it is colder or warmer, we use more mayonnaise or more yogurt.

Video: Roasted Cauliflower With Tahini Yogurt  Tasty (August 2022).