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Recipes
Shaved Cauliflower & Spring Peas with Yogurt & Mint
Recipe

15 INGREDIENTS • 11 STEPS • 30MINS

Shaved Cauliflower & Spring Peas with Yogurt & Mint

4.3
3 ratings
This salad was inspired by a little gift from Karyna Hamilton, of Flora Yogurt Co., a new locally made small batch yogurt company, right here in Spokane. Serve this simply in a bowl or on a large platter, or plate it fancifully for an elegant starter. This keeps up to 2 days in the fridge.
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Shaved Cauliflower & Spring Peas with Yogurt & Mint
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Feasting at Home
I’m chef and owner of Feast Catering Company, and author of Feasting at Home – a food blog featuring seasonal, healthy & global recipes.
http://www.feastingathome.com
This salad was inspired by a little gift from Karyna Hamilton, of Flora Yogurt Co., a new locally made small batch yogurt company, right here in Spokane. Serve this simply in a bowl or on a large platter, or plate it fancifully for an elegant starter. This keeps up to 2 days in the fridge.
30MINS
Total Time
$2.30
Cost Per Serving
Ingredients
Servings
6
US / Metric
Green Peas
2 cups
Cauliflower
1/2 head
Radish
1 bunch
Radish
6 radishes per 6 servings
Fresh Mint
1 cup
Fresh Mint, chopped
or Italian Parsley or Dill
Scallion
1 bunch
Scallion
5 scallions per 6 servings
Lemon
1
Lemon, juiced
3 Tbsp juice per 6 servings
Olive Oil
2 Tbsp
Kosher Salt
1/2 Tbsp
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Honey
1 Tbsp
Garlic
2 cloves
Garlic, minced
Aleppo Chili Flakes
to taste
Aleppo Chili Flakes
Microgreens
to taste
Microgreens
or Sprouts
Nutrition Per Serving
VIEW ALL
Calories
188
Fat
7.2 g
Protein
9.3 g
Carbs
24.9 g
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Shaved Cauliflower & Spring Peas with Yogurt & Mint
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author_avatar
Feasting at Home
I’m chef and owner of Feast Catering Company, and author of Feasting at Home – a food blog featuring seasonal, healthy & global recipes.
http://www.feastingathome.com
Cooking InstructionsHide images
step 1
Gather your ingredients and wash the vegetables.
step 1 Gather your ingredients and wash the vegetables.
step 2
Give the Green Peas (2 cups) a very quick blanch in salted water. Rinse with cold water to shock them so they stay green.
step 2 Give the Green Peas (2 cups) a very quick blanch in salted water. Rinse with cold water to shock them so they stay green.
step 3
Shave the Cauliflower (1/2 head). If you don’t have a mandolin, just chop into bite-sized pieces.
step 3 Shave the Cauliflower (1/2 head). If you don’t have a mandolin, just chop into bite-sized pieces.
step 4
Shave or thinly slice the Turkish Cucumbers (3).
step 4 Shave or thinly slice the Turkish Cucumbers (3).
step 5
Shave or thinly slice the Radish (1 bunch).
step 5 Shave or thinly slice the Radish (1 bunch).
step 6
Prepare the chopped Fresh Mint (1 cup) or feel free to use Italian parsley or dill. Finely slice the Scallion (1 bunch).
step 6 Prepare the chopped Fresh Mint (1 cup) or feel free to use Italian parsley or dill. Finely slice the Scallion (1 bunch).
step 7
Place all the veggies in a bowl and make the yogurt dressing.
step 7 Place all the veggies in a bowl and make the yogurt dressing.
step 8
In a small bowl, whisk together the Greek Yogurt (1 cup), juice from Lemon (1), Olive Oil (2 Tbsp), Kosher Salt (1/2 Tbsp), Freshly Ground Black Pepper (to taste), Honey (1 Tbsp) and Garlic (2 cloves).
step 8 In a small bowl, whisk together the Greek Yogurt (1 cup), juice from Lemon (1), Olive Oil (2 Tbsp), Kosher Salt (1/2 Tbsp), Freshly Ground Black Pepper (to taste), Honey (1 Tbsp) and Garlic (2 cloves).
step 9
Then gently fold the dressing into the veggies. Make sure to let the salad rest 15 minutes before serving, so the salt and lemon juice have a chance to be absorbed by the veggies (otherwise it will seem too salty).
step 9 Then gently fold the dressing into the veggies. Make sure to let the salad rest 15 minutes before serving, so the salt and lemon juice have a chance to be absorbed by the veggies (otherwise it will seem too salty).
step 10
After the salad rests for 15 minutes, serve. It keeps up to 2 days in the fridge. Garnish with Aleppo Chili Flakes (to taste) or Microgreens (to taste).
step 10 After the salad rests for 15 minutes, serve. It keeps up to 2 days in the fridge. Garnish with Aleppo Chili Flakes (to taste) or Microgreens (to taste).
step 11
Serve this simply in a bowl or on a large platter, or plate it fancifully for an elegant starter.
step 11 Serve this simply in a bowl or on a large platter, or plate it fancifully for an elegant starter.
Tags
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Appetizers
American
4th of July
Gluten-Free
Shellfish-Free
Easter
Vegetarian
Salad
Vegetables
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