4 C. each broccoli and cauliflower florets
1 C. sour cream
1 C. mayonnaise
1 Tbsp. honey
2 Tbsp. Dijon mustard
1 Tbsp. pressed or finely minced garlic
2 tsp. cumin
1/2 tsp. salt
1 tsp. freshly ground pepper
1/4 C. sunflower seeds
3 Tbsp. + 2 Tbsp. dried cranberries
Blanch broccoli and cauliflower separately in boiling salted water until crisp-tender, about 3 min. Refresh in cold water, drain, and set aside.
Blend together sour cream, mayonnaise, and next 6 ingredients. Carefully fold in broccoli, cauliflower, and 3 Tbsp. dried cranberries. Transfer to serving dish and garnish with sunflower seeds and remaining dried cranberries.
This is a great salad for those covered dish get-togethers during the spring and summer.
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