Cauliflower Salad with Yogurt and Mint

Cauliflower sometimes gets a bad wrap as being bland, and I won't lie, it does not pass muster as a mashed potato substitute. Not in this house! But I do enjoy it, generally, especially in salads.

Cauliflower Salad with Yogurt and Mint

One head of cauliflower
3 or more garlic cloves, minced
1/2" piece of ginger, minced
2 T. oil
One container plain vegan yogurt
Several mint leaves

Chop the cauliflower into small pieces. Saute the garlic, ginger, and cauliflower in oil, but don't brown. You want to keep the cauliflower crunchy. Add to a bowl with the yogurt and the mint, and mix well. Chill until ready to serve. Enjoy!

International Hummus Day

Today in International Hummus Day. Hummus is an ingredient often used in making vegan sandwiches, but I like it best as a dip, especially with pita bread, but vegetables are good, too. My daughter-in-law practically inhales the stuff, she likes it so much. There are many versions, and it is so easy to make. Try this one, but definitely experiment.

Mediterranean Dip

1 T. olive oil
1 clove garlic, chopped
1 t. cumin
One can chickpeas, drained
1/2 t. salt
1 T. lemon juice
One container plain vegan yogurt

Saute the garlic in the olive oil until fragrant, and remove from heat. Stir in the cumin and chickpeas, and coat well. Add this mixture, along with the salt and lemon juice to a food processor, and whirl until smooth. Transfer this mixture to a bowl and stir in the yogurt. Serve. Enjoy!