cauliflower salad

Top Chef Canada’s Connie de Sousa taste-tests rich, meaty dishes all day as part of her job, so she factors that into her daily calorie count. This cauliflower recipe is one of her favourite healthy and delicious dishes.

Serves 4 


1 head of cauliflower
1 cup (250 ml) sultanas

8 oz. (225 g) feta cheese, crumbled
1⁄2 cup (125 ml) plain yogurt
1⁄2 cup (125 ml) sour cream
1 cup (250 ml) white wine vinegar

1⁄4 cup (60 ml) fresh herbs (such as tarragon, basil, oregano, dill or mint), chopped
salt and pepper to taste
Sprinkling of pumpkin seeds 


1. Washcauliflower,cutitinto florets and place into a large bowl.

2. Add sultanas and crumbled feta cheese.

3. In a jug, whisk plain yogurt and sour cream, white wine vinegar and chopped fresh herbs.

4. Pour dressing over ingredients in bowl, toss to coat evenly and season with salt and pepper.

5. Arrange salad on a platter and sprinkle with pumpkin seeds. 



Fat ………..22g

Carbohydrates.58 g

Sugar …….51 

Protein …….15g

Sodium …….705mg 

Connie de Sousa’s Tips for the Health-Conscious Gourmand

Eat clean, but let yourself indulge once or twice a week.

Instead of frying foods in fat, grill them – ideally over a wood-burning flame for extra smoky flavour. If you do want to fry, use duck fat; it has less choles- terol than hydrogenated oils and tastes delicious.

Eat humanely-raised animals, free from hormones and antibiotics. Animals that live happy lives not only taste better, they’re better for you.

Use flavoured olive oils on your salad with a little citrus juice or vinegar, instead of store-bought dressing.

Eat fish at least once a week. At Charcut we grill it whole on the bone and season simply with salt, pepper, olive oil and fresh herbs.

Enjoy full-fat dairy products like sour cream and cheese in moderation and avoid low-fat dairy prod- ucts, as they’re often packed with sugars. 

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