I decided to do a healthy take on the traditional mayonnaisey-bacony-cheesy broccoli salad! I prepared my version with beautiful Romanesco, though feel free to substitute for broccoli.
The creamy sauce is a blend of (mainly) plain Greek yogurt and mayonnaise, with major flavour additions: fresh garlic, apple cider vinegar and nutritional yeast. SO good!
4 cups Romanesco or broccoli florets, blanched and cooled
1/2 small red onion, thinly sliced
1/2 cup dried cranberries
1/4 cup shelled sunflower seeds
For the dressing:
2 tbsp. mayonnaise
4 tbsp. plain Greek yogurt
1 clove garlic, grated or minced
1 tsp apple cider vinegar
1 tbsp. nutritional yeast
Salt & pepper, to taste
1) Bring a saucepan of water to a boil. Add the Romanesco florets and cook for about 2 minutes, until bright green in colour. Drain and rinse with cold water; drain again.
2) Add the blanched and cooled Romanesco to a large bowl along with the red onion, dried cranberries and sunflower seeds.
3) In a small bowl, mix together the dressing ingredients until well combined. It may seem thick, though the residual moisture remaining on the Romanesco will help to distribute the dressing evenly.
4) Add the dressing to the veggies and toss well to combine. Season with additional salt and pepper if desired.