Cauliflower, Corn, and Cucumber Salad Recipe

This cauliflower, tomato, and cucumber salad, served cold, is absolutely amazing. It’s a treat on hot days when you all you can think about is eating things that are nice and cold.



11 oz Cauliflower
1 Cucumber
1 Tomato
1/4 Onion
1 cup Yogurt
1 clove Garlic
1 Lemon
1 unit
1 small can Corn
1 pinch salt


  1. Wash the cauliflower, remove any dark parts, and cut into fairly small pieces. Cook for just 2–3 minutes in a pan of boiling water. Then drain, removing as much water as possible. Let cool.
  2. Wash and cut the cucumber and tomato into medium dice. Chop up the onion and mince the garlic.
  3. In a salad bowl, mix the cauliflower, diced cucumber and tomato, and chopped onion.
  4. In another bowl, mix the plain unsweetened yogurt with the garlic, and season with a little salt and a generous squirt of lemon juice. Stir well and add this dressing to the salad. Mix in gently and it’s ready.



  • Ideally, this salad should be served cold, so chill it in the fridge before serving. The longer you chill it, the better it will be.
  • Since the cauliflower is cut into very small pieces, 3 minutes in boiling water is all it takes to cook it al dente, i.e., keeping it a little crunchy. You don’t want it to be soft.