Cauliflower mayonnaise salad with a mustard and garlic dressing, a typical, easy to make Romanian salad recipe.
This used to be one of my favorite salads as a teenager. Just some cauliflower with mayo– simple but so tasty. We did not have this often, I think it was my mother that used to make it from time to time, especially at Christmas or New Year’s Eve as a part of a festive meal.
Or the mushroom mayonnaise salad, another staple in the Romanian kitchen, if you would like to make that instead, just swap the cauliflower for two well-drained cans of sliced mushrooms.
I haven’t had the cauliflower salad with mayonnaise in ages until just recently, but it only took one bite to be transported back to those teenage days. And I could not believe it that it took me so many years to finally make this salad myself, it is so good and so easy to make it should really become a more frequent affair.
- 500 g/ about 1 lb fresh cauliflower florets.
- For this particular salad, I only use the florets, but if you chop the stem and add it to it, it is fine as well.
- Otherwise, never discard the stem. Use it to make soup, cauliflower potato mash, or patties, for instance.
- If you don’t want to use the stem immediately, chop it roughly, place it in a freezer bag and freeze it until you need it.
- I use homemade mayo most of the time, it is easy to make, super cheap and it best.
- Have you ever made mayonnaise with an immersion blender? It takes less than a minute and you will have the best-tasting mayo ever!
- However, your favorite brand is fine as well.
- With garlic (plenty), lemon juice and mustard.
- The recipe only mentions one large garlic cloves, but I always use at least two, I just love it!
More salads with mayonnaise:
- 500 g/ 1 lbs cauliflower (Note)
- 2-3 tablespoons homemade mayonnaise or your favorite brand
- 1 teaspoon mustard
- 2-3 teaspoons fresh lemon juice, to taste
- 1 large garlic clove, more to taste
- fine sea salt and black pepper
- scallions, leeks or chives to garnish
- Divide the cauliflower into small florets. Bring a large pot of water to a boil, add some salt and the cauliflower and cook until soft but not mushy. About 5 minutes from the moment when the water comes to a boil again, but keep checking. Drain the cauliflower thoroughly and let cool completely.
- Place the cauliflower florets into a bowl. In a small bowl mix together the mayonnaise, mustard, lemon juice, grated garlic and salt and pepper to taste. Add the dressing to the cauliflower and mix carefully.
- Garnish with finely chopped scallions, leeks, or chives and serve chilled with bread, crackers, or as a side dish.
Either use the chopped stems for the salad as well or use them to make soup, mash or another recipe.
Nutrition Information:Yield: 4 Serving Size: 1/4 of the salad
Amount Per Serving: Calories: 103Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 4mgSodium: 247mgCarbohydrates: 6gFiber: 3gSugar: 3gProtein: 3g
Nutrition information isn’t always accurate.