When Debbie first told me about this salad I was like, “What? Cauliflower and shrimp? Really?” but I was sold on my first bite. I also couldn’t believe how simple the recipe is! Easy , healthy and tastes great. Perfect! The dill really stands out in this salad so it just smells and tastes so fresh! I love it.
Debbie lived just outside Golden, BC for about 10 years. For those of you who don’t know, Golden is a small town in northern BC close to the Alberta boarder, in the foothills of the Rocky Mountains. The little town she lived in, Parsons, was actually about a 30 min drive from Golden. One of the teachers at Matt and Sam’s school brought this salad to a potluck they had as a fundraiser. It was the first dish to get eaten and Debbie liked it so much that she asked for the recipe. It became a go-to recipe for Debbie because when you live in a remote area, you cant just run to the store if you need an ingredient. You need simple and tasty recipes like this where you can use what you have on hand if need be.
Its such a great alternative to a green salad because cauliflower is so good for you and packed with nutrients. I have preached about the nutrition of cauliflower in a previous post so I wont do it again. If you want to know, check out the post on our Zucchini Ravioli with Cauliflower Sauce for a number of reasons why cauliflower is so good for you. I don’t know about you, but sometimes I get tired of eating leaves and little trees… That’s one reason why this salad is so great. You are still getting tons of nutrients and some lean protein, but you get to take a break from the greens for a meal.
Debbie tells me that this is one of Marks favorite salads, which is good to know. Man approved! When a man asks if you would make him a salad, you know it’s a good one lol. In our family, we have meat and potato men. They will eat salad if its put out in front of them along with the rest of the meal, but its rare for them to ask for a salad specifically. I always make a mental note when they do 😉
When you are cooking the cauliflower for this salad, make sure that you only blanch the cauliflower for a couple of min. Just until it starts to turn opaque. Then drain it right away and throw it in the fridge to stop the cooking. We actually put it into the freezer for 10 min or so just to make sure that the cooking stops and the cauliflower didnt get mushy. If your cauliflower gets mushy, this salad wont be very good. It’s a chilled salad anyways so chilling in the freezer just speeds up the process.
I know that the cauliflower/shrimp combination is sort of unusual, but trust us… Give it a try and I bet you will love it too!
- 1 head Cauliflower
- 2 tins of medium Shrimp
- ½ cup of light mayo
- ¼ cup chopped fresh Dill
- 1 tsp Lemon Juice
- Salt and Pepper to taste
- Cut your cauliflower into bite sized pieces and wash well.
- Add the cauliflower to a pot of shallow boiling water and steam it just until it starts to become opaque. Make sure to not over cook! Remove from heat, drain, and transfer the cauliflower to a bowl and set aside to cool (in the fridge or outside).
- In a small bowl add the mayo, dill, lemon juice and salt and pepper. Stir to combine and set aside.
- Once the cauliflower has cooled, add the dressing and stir to coat all the cauliflower.
- You can either serve it right away or keep it in the fridge till you are ready.