Cauliflower Waldorf Salad

Obviously I love to cook and invent yummy meals, but I really don't know much about the pairing of flavors. What I know about cooking is a result of experimentation, and lots of trial and error. 

In attempt to learn more about cooking, I recently bought The Flavor Bible (highly recommend it!).  Reading it is getting me so excited and inspired to try some flavor pairings that I would never have tried on my own accord. This Cauliflower Waldorf Salad came from the discovery that cauliflower pairs well with apples and thyme. Who would have thought?! So this is my first attempt at making a fancy dish that actually uses a bit of flavor science. 

Cauliflower Waldorf Salad

Serves: 2-3

Time: 20 minutes


  • 2 cups chopped cauliflower (I used Trader Joe's cauliflower rice. Best. Product. Ever.)
  • 1 medium sized apple, chopped. 
  • 3/4 cups walnuts
  • 1/2 cup raisins or halved grapes
  • 1 tsp. thyme, preferably fresh
  • 1/4 cup organic plain yogurt
  • Lemon zest from 1 lemon
  • Pinch of salt
  1.  Use a vegetable steamer to steam the cauliflower for 3-5 minutes. You want it to be soft but not mushy. If using cauli rice, heat in a saucepan with a splash of water for about 5 minutes. 
  2. While cauliflower is steaming, chop the apples and grate the peel of your lemon to make about a teaspoon of zest. 
  3. In a small bowl stir together the yogurt, thyme, lemon zest, and salt. 
  4. Once cauliflower is done steaming, place in fridge to let it cool. For faster cooling, run cold water over it for several minutes. If using the rice, you'll have to squeeze out as much water as possible using a cheesecloth. 
  5. Mix cauliflower, apples, walnuts, raisins/grapes and yogurt sauce in a medium sized bowl.  Your salad is now ready to devour, although I find that it tastes best when cooled in the fridge for 20-30 minutes. 

This elegant and slightly sweet salad tastes amazing with grilled chicken as a main meal, or by itself as a side dish.