Go Back
–+ servings
Creamy Avocado Cauliflower Crown Salad – vegetarian recipe
Stav Kogan

Creamy Avocado Cauliflower Crown Salad

Print Recipe Pin Recipe
Servings: 4 servings
Calories: 139
Ingredients Method Nutrition

Ingredients
  

  • 40 oz (1134 g) 1 large cauliflower, trimmed
  • 0.75 cups (5.3 oz / 150 g) 1 large tomato, peeled, seeded, and finely chopped
  • 2 tsp (0.3 oz / 9 g) olive oil
  • 1 tbsp (0.5 oz / 15 g) lemon or lime juice
  • 0.5 tsp (0.04 oz / 1.1 g) cayenne pepper or paprika
  • 1 tsp (0.08 oz / 2.2 g) ground coriander
  • 0.25 tsp (0.05 oz / 1.5 g) salt
  • 0.125 tsp (0.02 oz / 0.5 g) freshly ground pepper
  • 1 cup (8 oz / 225 g) 2 medium avocados, peeled, pitted, and mashed
  • 3 tbsp (1.5 oz / 43 g) sour cream
  • The Ice Bath Trick: To ensure your cauliflower remains barely tender and doesn't turn mushy from residual heat, plunge the steamed head into an ice water bath for 2 minutes before transferring it to the fridge.
  • Prevent Avocado Browning: The lemon juice in the recipe naturally helps prevent oxidation, but for the most vibrant green crown, prepare and apply the avocado topping right before serving.
  • Core Check: When steaming a whole cauliflower, cooking times can vary drastically based on density. Pierce the underside of the core with a paring knife; it should go in with a little resistance. If it slides in too easily, it is overcooked.
  • Make It Vegan: You can easily adapt this vegetarian recipe for vegan guests by swapping the 3 tablespoons (45 ml / 1.5 fl oz) of sour cream for a dairy-free plain yogurt or a cashew cream alternative.

Method
 

  1. Slice the base off the stem end of the cauliflower (40 oz / 1134 g) so it sits completely flat on a surface. Fill a large pan with water to a depth of at least 1 inch and place a steaming rack or trivet inside.
  2. Bring the water to a boil, place the cauliflower in the steamer, cover, and reduce the heat slightly. Steam until the cauliflower is barely tender, about 30 minutes, ensuring you do not overcook it.
  3. Let it cool, then cover and chill in the refrigerator for at least 3 hours.
  4. Combine the mashed avocados (1 cup / 8 oz / 225 g), chopped tomato (0. 75 cups / 5. 3 oz / 150 g), olive oil (2 tsp. / 0. 3 oz / 9 g), lemon juice (1 tbsp. / 0. 5 oz / 15 g), sour cream (3 tbsp. / 1. 5 oz / 43 g), ground coriander (1 tsp. / 0. 08 oz / 2. 2 g), paprika (0. 5 tsp. / 0. 04 oz / 1. 1 g), salt (0. 25 tsp. / 0. 05 oz / 1. 5 g), and black pepper (0. 125 tsp. / 0. 02 oz / 0. 5 g) in a mixing bowl and blend well.
  5. Spread the avocado mixture evenly over the chilled cauliflower, and serve on a bed of fresh cabbage or reserved outer cauliflower leaves on a serving platter.
  6. Cut into wedges immediately prior to serving.

Nutrition

Calories: 139kcalCarbohydrates: 15gProtein: 5gFat: 9g

Tried this recipe?

Let us know how it was!