Can I use frozen cauliflower?

Fresh is preferable, but if you only have frozen, thaw it at room temperature and pat it thoroughly dry with paper towels – excess moisture ruins the texture.

Can I add chicken or shrimp?

Absolutely! Cooked chicken breast or shrimp make the salad more substantial and turn it into a main course. Chop them into bite-sized pieces and toss with the vegetables.

What can replace soy sauce?

Use regular salt to taste or tamari sauce – it has a similar umami flavour and is gluten-free.

How to make it even lower in calories?

Omit the cheese or use a reduced-fat version, and replace sour cream with non-fat Greek yogurt. You can also skip any added oil – calories drop significantly.

Cauliflower salad with tomatoes

Name: Cauliflower salad with tomatoes
Yield: 3 порции
Cuisine: International
Ingredients: Cauliflower — 250 g; Tomatoes — 300 g; Hard cheese — 100 g; Garlic — 15 g; Cilantro — 10 g; Dill — 10 g; Sour cream — 50 g; Soy sauce — 5 g; Mustard — 5 g; Green Onion — 10 g

20min

755g

Nutrition per 100g

This salad is a true find for those who love simplicity and bold flavors. Juicy tomatoes, crunchy cauliflower, zesty garlic, and creamy cheese create a perfect balance. And the dressing of sour cream, soy sauce, and mustard turns ordinary veggies into a culinary masterpiece. Ready in just 20 minutes – filling and guilt-free (just 50 kcal per serving)!

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WHAT YOU WILL NEED

From ingredients

10 products

Vegetables

Cheese

Herbs

Dressing

SIMPLE PROCESS

Step by step recipe

The secret to this salad lies in proper chopping and fresh ingredients. Break cauliflower into small florets so they soak up the dressing well. Dice tomatoes and mince garlic finely for even distribution. For the dressing, mix sour cream, soy sauce, mustard, and spring onions – a tangy sauce that perfectly complements the vegetables.

Step 1

Prep the Cauliflower

Rinse cauliflower under cold water and pat dry. Break into small, cherry-sized florets – this helps them absorb the dressing better.

Step 2

Chop Tomatoes and Garlic

Dice tomatoes into medium cubes, removing seeds if too juicy. Peel and finely mince the garlic.

Step 3

Make the Dressing

In a small bowl, whisk together sour cream, soy sauce, mustard, and finely chopped spring onions until smooth.

Step 4

Assemble the Salad

In a large bowl, combine cauliflower, tomatoes, garlic, grated cheese, and chopped cilantro and dill. Toss gently.

Step 5

Dress and Serve

Pour the dressing over the salad, toss again. Transfer to a serving plate, garnish with extra herbs, and enjoy immediately while the vegetables are still crunchy.

CHEF'S TIP

Choose Fresh Cauliflower

Look for firm, white or cream-coloured florets without dark spots. Fresh cauliflower has a nice crunch and a subtle nutty flavour.

Dice Tomatoes Right

Remove seeds and excess liquid to keep the salad from getting watery. Cut into ½-inch cubes.

Spice Up the Dressing

If you like heat, add a little extra mustard or a pinch of black pepper. A few drops of hot sauce also work wonders.

Serve with Style

Arrange the salad on a bed of lettuce or arugula, sprinkle with fresh herbs, and add lemon wedges on the side – the acidity brightens every bite.

SUBSTITUTIONS

Add your taste

Swap the Cheese Use feta or ricotta instead of hard cheese – they add a salty creaminess. Crumble them in with a fork and mix gently.
Yogurt Instead of Sour Cream For a lighter dressing, replace sour cream with Greek yogurt – fewer calories and still luxuriously creamy.
Add Nuts for Crunch Walnuts or pine nuts bring a pleasant crunch and richness. Toast them briefly in a dry pan for extra aroma.
Switch Up the Herbs If cilantro isn't your favourite, substitute with parsley, dill, or basil – each gives a unique fresh twist.

HOW TO STORE

How to Store Cauliflower and Tomato Salad

It's best to dress the salad just before serving to keep vegetables crisp. If you have leftover dressed salad, refrigerate it for no more than 12 hours – it tends to become watery. Undressed vegetables can be kept in a sealed container for up to a day.

GOOD TO KNOW