TNW × Riverbend Gardens: Cauli, Corn & Cuke Salad
Cauliflower is one of my favourite foods. Yup. I’m crazy like that what can I say.
My momma never had to force feed it to me. She never had to make up stories about it or load it up with butter and cheese ( not that I refused when she did, but it wasn’t necessary in order for me to chow down ).
Now, as an adult, I’ve come to realize that not only is it super yummy, but it also comes in a variety of colors! Oh, happy days!
Using the coloured cauli is such a wonderful way to pep up a boring plate. Now, keep in mind that if you boil the purple one, it will lose all of it pazzaz. So, go ahead and use it raw when you can!
Makes 4 servings
2 ears of corn, boiled and stripped
1 small head of purple cauliflower, cut in florets
2 cukes, cut in small chunks
½ C sunflower seeds
1 bunch of dill, snipped
1 lemon, juiced
1 t honey
½ t dijon mustard
Salt & pepper to taste
10 min prep
Remove the corn from the cob by slicing down the length of it with a knife.
Cut your cauliflower & cucumber into pieces
Add everything to a large bowl
In a small bowl, add honey, dijon & lemon.
Mix together & stretch with enough olive oil that it doesn’t taste too tart.
Drizzle the dressing over your veggies and snip your dill right into the bowl.
Mix well and serve.