Cauli me crazy, but this might be the best thing that’s ever happened to a head of cauliflower. Lightly steamed florets get tossed with sweet peas, briny olives, and a creamy, herby pesto dressing that hits all the right notes. It’s bold, bright, and just the right amount of unexpected—a salad that eats like a meal and might even ruin pasta for you. You’ve been warned.
Want to see just how easy it is? Watch the full demo on YouTube HERE.
Ingredients
- 1 small head cauliflower, cut into bite-sized florets
- 1 tablespoon Chosen Foods avocado mayo
- 1 tablespoon Fage nonfat Greek yogurt
- 1 heaping spoonful homemade pesto (get the recipe HERE)
- 1 cup frozen peas and carrots, thawed
- 1 small can sliced black olives
Always choose organic where possible for the healthiest ingredients.
Instructions
- Steam the cauliflower on the stovetop for 3 to 5 minutes, just until tender but still holding its shape. Set aside to cool.
- In a small bowl, mix the mayo and yogurt until smooth. Stir in the pesto and set aside.
- In a large bowl, combine the cauliflower with the peas and carrots. Stir gently to mix.
- Add the olives and stir again, being careful not to crush the cauliflower.
- Pour the pesto dressing over the veggies and gently fold until everything is well coated.
- Taste and adjust with salt and pepper if needed. Serve immediately or chill for later.
Bon Appetit!