Creamy Christmas Cauliflower Salad
This cauliflower salad recipe brings crunch, creamy cheddar and a gentle curry flavour to your festive spread. Sweetcorn adds little pops of sweetness without making the dressing sugary.
A quick steam softens the florets just enough, while a yoghurt-and-mayo dressing keeps everything pleasantly tangy. Make it ahead so there is one less bowl to assemble when the braai gets going.
Why it works on a South African Christmas table
Served cold, it makes a refreshing partner for smoky chops, chicken sosaties or sliced Christmas gammon. The familiar flavours suit a family lunch, and the salad holds its texture well during a short spell in the fridge.
Ingredients
For the dressing
Instructions
- 1Set a steamer basket over a saucepan containing a shallow layer of simmering water; the water should sit below the basket. Have a bowl of cold water with ice ready nearby.
- 2Place the cauliflower in the basket, cover and steam for 4–5 minutes. Check the largest piece: a knife should enter with some resistance, and the floret should still be crisp rather than soft.
- 3Tip the florets into the iced water to stop the cooking. Once cold, drain and spread over a clean tea towel. Blot thoroughly, including between the branches, so no trapped water thins the dressing.
- 4Whisk the yoghurt, mayonnaise, lemon juice, chutney, mustard, curry powder, salt and pepper in a large mixing bowl. If the chutney has large fruit pieces, chop them before adding.
- 5Add the dried cauliflower, sweetcorn, celery, spring onions, cheddar and parsley. Turn everything gently through the dressing with a broad spoon until evenly coated.
- 6Taste a dressed floret together with a piece of cheese before adding any more salt. Cover and refrigerate for at least 30 minutes to let the flavours settle; this chilling time is additional to the prep and cooking times.
- 7Spoon into a serving bowl, scatter over the chives and serve cold. For an outdoor meal, keep the main batch refrigerated and replenish a smaller serving bowl as needed.
Nutrition (per serving)
- Calories
- 217 kcal
- Carbohydrates
- 12.5 g
- Protein
- 8.4 g
- Fat
- 15.4 g
- Saturated fat
- 5.7 g
- Sugar
- 4.7 g
- Fibre
- 3.1 g
- Sodium
- 465 mg
- Cholesterol
- 28 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Steam and dry the cauliflower the evening before, then refrigerate in a covered container. Store the dressing separately and combine on Christmas morning.
- Drain the sweetcorn in a sieve while preparing the other ingredients; excess liquid can make the finished salad watery.
- Serve alongside braaied chicken, boerewors or gammon, with a leafy salad for contrast.
- Keep chilled until serving. Refrigerate leftovers promptly and discard salad left out for more than 2 hours, or 1 hour in temperatures above 32°C.
Frequently asked questions
Can I use raw cauliflower instead?
Yes. Cut it into smaller florets so it is comfortable to eat, then wash and dry thoroughly. The salad will have a firmer crunch and a more pronounced cauliflower flavour.
What can I use instead of yoghurt?
Replace it with the same weight of sour cream. Start with 10 ml lemon juice, then taste before adding the remaining lemon, as the balance will be richer and sharper.
How long will the salad keep?
It is best on the day it is dressed, but properly chilled leftovers will keep in a covered container for up to 2 days. Stir before serving and follow the outdoor serving limits above.
