Reviewer:

Mothersweetness

Reviewed: Apr. 12, 2010

This was pretty good - next time I'll use a homemade ranch salad dressing as the bottled one I used left a little to be desired. I broke my cauliflower into very small pieces to make it easier to get a little of everything on one fork, and I also used Spanish pimento-stuffed olives, and the red added nice color. Next time I think I'll add some chopped red pepper for more color, and I think KyminNM had a great idea to add edamame - that would be fabulous in this! Still, this is a nice change-of-pace salad, particularly for us cauliflower lovers!

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: May 16, 2009

This recipe was pretty good. I thought the yougurt-ranch dressing was a little thick, so I added some olive juice to it to thin it out. I also didn't have any cashews so I used almonds instead. They were good for crunch, but I think the cashews would have done quite a bit for the flavor. I'd like to make again, because I thought this was different, but overall I thought it needed just a little bit more flavor.

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Reviewer:

christy3232

Cooking Level: Intermediate

Living In: Aubrey, Texas, USA

Reviewed: May 1, 2009

This was a nice combination of flavors. I mixed some edamame in with the peas, and it was a great addition. I made my own ranch with cashew butter, and instead of yogurt, I mixed it with about a tablespoon of sour cream. The cauliflower was too much texture, though--it was too hard to get everything in one bite. I'd make this again without it and add more edamame. The green olives are a must.

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Jan. 25, 2009

This salad is so refreshing. It surprised me how easy it was to make but even more how tasty it is. This will be made at my house a lot during the summer.

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