Cauliflower Salad

Name: Cauliflower Salad
Prep time: 25 min
Cook time: 3 min
Total time: 28 min
Yield: 6–8 as a side dish people
Cuisine: South African
Ingredients: 700 g cauliflower (trimmed weight; buy 1 large head of roughly 1 kg and cut into bite-sized florets); 80 g celery (about 2 medium stalks, finely sliced); 3 spring onions (trimmed and finely sliced); 100 g mature cheddar (cut into small, roughly 5 mm cubes); 30 ml fresh flat-leaf parsley (finely chopped, plus a little extra for serving if desired); 125 g plain unsweetened yoghurt (use thick, full-cream yoghurt for a dressing that clings); 80 ml mayonnaise (regular or tangy mayonnaise); 15 ml fresh lemon juice (plus a little extra to taste); 5 ml Dijon mustard; 2.5 ml mild curry powder (just enough for background warmth); 2.5 ml sugar (balances the yoghurt and lemon); 1.25 ml fine salt (for the dressing; adjust after adding the cheddar); 1.25 ml ground black pepper (or to taste)

Jump to recipe ↓ Cauliflower Salad – homemade traditional South African recipe, plated and ready to serve

This cauliflower salad is creamy without being heavy, with crisp-tender florets, little cubes of cheddar and a good crunch from celery. The yoghurt-and-mayonnaise dressing has a squeeze of lemon and just a whisper of mild curry powder. It’s the sort of straightforward salad I like on a braai table: familiar ingredients, plenty of texture and no last-minute fuss.

The cool, tangy dressing is especially good with Lamb Sosaties, while the cheddar and mild curry note hold their own beside Peri-Peri Chicken. It also makes a refreshing partner for Boerewors and Pap, particularly when you want something lighter than another starchy side.

You can assemble it the evening before, provided the cauliflower is properly cold and dry. Keep it covered in the fridge at 4°C or below, and use a cooler box with ice packs when taking it to a braai. In our summer heat, keep the serving bowl shaded and preferably over ice; discard salad left without effective chilling for more than 2 hours in total, or 1 hour when temperatures exceed 32°C.

Tips & Techniques

Keep the crunch: Start checking the cauliflower after 2 minutes. Small florets soften quickly, and you want salad texture rather than cauliflower-cheese softness.
Dry it properly: Water trapped between the florets will dilute the dressing. Drain well and pat dry, including the stalk ends.
Choose thick yoghurt: Pour off any liquid sitting on top before measuring. Runny yoghurt makes the salad watery as it stands.
Season after the cheese: Cheddar and mayonnaise both contribute salt, so taste the fully mixed salad before adding more.
Keep the cold chain: During load shedding, keep the fridge closed and use a thermometer where possible. Transfer the salad to an ice-packed cooler if the fridge cannot maintain 4°C or below.

Delicious Variations

Without curry: Leave out the curry powder and add 5 ml finely grated lemon zest for a brighter lemon-and-herb dressing.
Broccoli and cauliflower: Replace 250 g of the cauliflower with broccoli florets. Blanch the broccoli separately for 1–2 minutes, then chill and dry it well.
Dairy-free: Omit the cheddar and replace the yoghurt with thick, plain unsweetened dairy-free yoghurt. Check the mayonnaise label too, and adjust the lemon and salt to taste.
Extra crunch: Fold in 40 g toasted sunflower seeds just before serving. Let them cool completely first so they stay crisp and do not warm the salad.

Serving Suggestions

With lamb: Serve alongside lamb chops or sosaties; the lemony dressing cuts through their richness.
With chicken: Pair with peri-peri chicken or simply seasoned braaied chicken for a cool contrast to the smoky skin.
On a mixed braai table: Add a tomato salad and bread or pap rather than several more creamy sides.
For a smaller gathering: Halve all the quantities for 3–4 side portions, using the same blanching time.

Frequently Asked Questions (FAQs)

Q1: Can I make cauliflower salad the day before?

Yes. Assemble it up to 24 hours ahead and keep it covered at 4°C or below. Make sure the cauliflower is cold and thoroughly dry before dressing it. Stir gently before serving and check the seasoning, as the flavour mellows in the fridge.

Q2: How long will leftovers keep, and can I freeze them?

Refrigerated leftovers keep for up to 3 days from preparation if the salad has stayed properly chilled. Discard any portion left without effective chilling for more than 2 hours in total, or 1 hour above 32°C. Freezing is not recommended: the vegetables lose their crunch and the dressing can separate.

Q3: Can I use raw or frozen cauliflower instead?

Raw cauliflower works if you enjoy a firmer crunch; cut it into smaller florets, wash and dry well. Frozen cauliflower gives a softer result. Cook it according to the packet instructions, then cool promptly and dry thoroughly before dressing.

Q4: What can I substitute for the yoghurt or celery?

Use the same weight of sour cream instead of yoghurt, adding the lemon juice gradually to taste. Replace the celery with 80 g finely diced green pepper for a similar crunch. Avoid watery, unseeded cucumber unless you will serve the salad immediately.

Q5: How many people does this recipe serve at a braai?

It makes roughly 1.2 kg of salad: enough for 6 generous side portions or 8 smaller portions when there are other salads, pap or bread. For 12 generous portions, double everything and blanch the cauliflower in batches so it cooks evenly.

In Summary

This cauliflower salad brings crunch, tang and a gentle curry note to the braai table without much work. Dry the florets well, give the dressing a little time to settle and keep the salad properly chilled until serving.

Recipe