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Cauliflower Waldorf Salad

In an unusual twist on the traditional Waldorf, the mild and fairly nutty flavor of crunchy garden-fresh cauliflower is enhanced with apples, blue cheese, and nuts. Try this with our new purple cauliflower.

  • 1/2 tsp salt
  • 1 clove garlic, minced
  • 1/4 cup red wine vinegar
  • 1 Tbsp lemon juice
  • 1 Tbsp chopped fresh thyme
  • 1/2 cup mild olive oil
  • Freshly ground black pepper to taste
  • 4 cups cauliflower florets, cut into small pieces
  • 1 cup chopped celery
  • 2 red apples, unpeeled and diced, or cut into thin slices
  • 1 small onion, very finely chopped
  • 1 cup chopped fresh parsley
Garnish:
  • 2 chopped scallions
  • 1/2 cup crumbled blue cheese
  • 1/4 cup pecans, toasted and chopped

Sprinkle the bottom of a large salad bowl with salt. Rub garlic into the salt with the back of a spoon. Add vinegar, lemon juice, and thyme. Gradually, whisk in the olive oil until well blended. Add pepper to taste. Mix in cauliflower, celery, apples, onion, and parsley. Marinate for several hours.

Just before serving, lightly mix in scallions and blue cheese and top with pecans.

Serves 8

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

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Sprinkle the bottom of a large salad bowl with salt. Rub garlic into the salt with the back of a spoon. Add vinegar, lemon juice, and thyme. Gradually, whisk in the olive oil until well blended. Add pepper to taste. Mix in cauliflower, celery, apples, onion, and parsley. Marinate for several hours.

Just before serving, lightly mix in scallions and blue cheese and top with pecans.

Serves 8

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

View Recipe Archive