Cherry Blossom Cauliflower Salad: A Taste of Spring
Spring Delight 2: The Beautiful Cherry Blossom Cauliflower Salad
Hello there! This is Egshik, bringing you another delightful recipe. Today, we’re transforming humble cauliflower into a stunningly pink, spring-inspired salad. It’s visually appealing and deliciously fresh. Let’s get cooking!
Main Ingredients- 3kg Frozen Cauliflower (large florets)
- 100g Beetroot (for a beautiful pink hue)
- 680g Sweet Corn (2 cans, adds sweetness)
- 500g Mayonnaise (1 can, don’t be shy with it!)
Dressing & Seasoning- 500g Mayonnaise (for creaminess and flavor)
- 100g Salt (adjust to your taste)
- 50g Black Pepper (freshly ground is best for aroma)
- 500g Mayonnaise (for creaminess and flavor)
- 100g Salt (adjust to your taste)
- 50g Black Pepper (freshly ground is best for aroma)
Cooking Instructions
Step 1
First, prepare the frozen cauliflower. Thaw it completely by soaking in cold water. Then, bring a pot of water to a boil with a pinch of salt. Blanch the cauliflower florets for about 3-5 minutes until tender-crisp. Be careful not to overcook them as they can become mushy. Drain the blanched cauliflower and rinse under cold water to stop the cooking process. Ensure all excess water is thoroughly drained.
Step 2
Next, we’ll prepare the beetroot, which gives our salad its lovely pink color. Peel the beetroot and julienne it very finely. Drain the sweet corn thoroughly. If you’re adding chickpeas, make sure they are also well-drained.
Step 3
Now, it’s time to bring everything together! In a large bowl, combine the blanched cauliflower, finely julienned beetroot, and drained sweet corn. Add the mayonnaise, salt, and black pepper. Gently toss everything together until all ingredients are evenly coated with the dressing and the salad has a beautiful, uniform pink color. Mix carefully to avoid breaking the cauliflower florets too much.
