Packed full of flavor, yet extremely easy to make… this Cauliflower Salad is sure to become your next nutritious side of choice.
Cauliflowers are thought to have originated in the Mediterranean over two thousand years ago, however, the United States didn’t start commercially cultivating the veggie until the 1920s. Even then, it would take many, many more years for people to start realizing their full potential. Some thought of it as boring, but oh no! There is much to do with cauliflower and by 2017, Time declared it the new “it” vegetable. U.S. farmers sold $390 million worth of cauliflower in 2016.
Roasted and served like a steak, baked with cheese sauce, or made into a salad… the opportunities are endless! I make cauliflower in the oven with olive oil, salt, and pepper for a quick, weekday dinner side dish. I always choose fresh cauliflower too, because they have a better texture than frozen ones.
Now that we’ve talked about the flavor, let’s talk about the health benefits. Cauliflower is one of those buzzwords we’ve all come to know and love … superfood! It’s a low-calorie vegetable rich in vitamins C and K, fiber, and antioxidants.
You will love this recipe because it’s simple and easy to make. It stays crunchy even after dressing, so it works well as a dish to make ahead or have for leftovers. Plus, the flavor combination is incredible – tangy, salty, sweet. Yum, yum, yum!
The Secret to the Perfect Cauliflower Salad…
It’s all about uniform cutting when it comes to cauliflower. As much as possible, cut the cauliflower the same size and shape to ensure even marination and consistent texture. You don’t have to, but I also like to bake the cauliflower in the oven beforehand at 425 degrees F for 20-25 minutes. It adds a crisper texture and an extra dose of flavor.
How to Make Ahead and Store?
The dressing portion of this recipe is actually even better if you make it ahead of time. This allows all the flavors to blend together. Make the dressing up to 5 days in advance. Once the salad is made, it can be stored in an airtight container in the fridge for up to 5 days. It makes for a great meal prep idea!
What Kind of Cauliflower Should I Use?
Good question because there are 4 colors: white, orange, green, and purple. You may have to use white because it’s the one most commonly found. If you can find an orange one, grab it since its vitamin A content is about 25 times higher than the other colors.
Serving Suggestions
This salad can be enjoyed warm (if you bake the cauliflower), at room temperature, or cold – it’s versatile! It’s perfect for a potluck, BBQ, picnic, or party. Cauliflower salad pairs well with pita and dishes like chickpea salad sandwiches, crispy falafel, and chickpea shawarma wraps. Try this tasty recipe for Spiced Tomatoes and Chickpeas on Homemade Flatbread or Mediterranean Pita Burgers.
And if this recipe has put you in the mood to try other cauliflower-based recipes, take a look at these Cauliflower Hash Browns or this recipe for simple Mashed Cauliflower.
Cauliflower Salad
Ingredients
- 1 head cauliflower cut into small florets
- 1/2 red onion finely chopped
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/4 cup fresh parsley chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Place the cauliflower florets in a large bowl.
- Add the chopped red onion, cherry tomatoes, cucumber, and parsley to the bowl with the cauliflower. Toss to combine.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper until well combined.
- Pour the dressing over the salad and toss until all the ingredients are evenly coated.
- Let the salad sit for a few minutes to allow the flavors to meld. Serve immediately or refrigerate for later.
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