Salad Recipes

Cauliflower Salad

Cauliflower Salad
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Yearning for a vibrant salad with depth? This cauliflower salad recipe could be perfect for you. It’s crunchy, hearty, daring and surprising. You’ll appreciate this salad if you love vibrant Mediterranean tastes and usually opt for raw cauliflower on vegetable platters.

Indeed, this salad features raw cauliflower. The sole cooking step required for this dish is toasting the almonds for a few moments. The cauliflower absorbs the flavors from the vinaigrette while resting for 30 minutes.

This recipe has a slaw-like consistency, and like all excellent slaws, it remains fresh in the refrigerator for several days. I enjoy initiating my meals with a wholesome salad that’s ready to serve. Not only is it flavorful and nourishing, but it also aids in maintaining more stable blood sugar levels.

I developed this salad based on my Greek broccoli salad, which continues to be a favorite of mine. If you’re unsure about trying this cauliflower variation, start there!

Ingredients for Cauliflower Salad

You will find the complete recipe below. Here’s a summary of the components, along with notes and alternatives.

Raw cauliflower: Cauliflower sizes can differ, so be sure to select a large one for this dish. It should weigh more than two pounds. If you’re struggling to digest raw cauliflower, consider chewing some fennel seeds before or after your meal—it’s quite helpful.

Chopped almonds: Chopped almonds contribute crunch and color to this dish. Toasting them prior to mixing them into the salad enhances their nutty flavor. If chopping isn’t your preference, opt for sliced almonds. Roasted pistachios are also a great alternative to avoid chopping and toasting.

Fresh parsley and basil: For ease, you can utilize all flat-leaf parsley, or mix half parsley with half basil for a more vibrant flavor. The choice is yours.

Sun-dried tomatoes: I adore the sweet, tangy, umami notes that sun-dried tomatoes offer to this recipe. Use tender sun-dried tomatoes from a jar (rinse them before using) or a package. If your tomatoes are dry and tough, rehydrate them in hot water prior to chopping.

Red onion: Raw red onion provides color, crunch, and savoriness to the dish. We’ll incorporate just one-third cup to maintain a balanced flavor. You could transform any leftovers into quick-pickled onions for another meal.

Feta cheese or Kalamata olives: These components elevate the salad. Both options deliver bold, salty, tangy flavors and a soft texture that contrasts beautifully with the crisp cauliflower. Choose olives for a dairy-free, vegan dish.

The dressing is zesty and vibrant, showcasing Italian vinaigrette influences. You’ll require basic items to prepare it: olive oil, red wine vinegar or lemon juice, garlic, dried oregano, Dijon mustard, salt and red pepper flakes (omit this if you prefer it milder).

Watch How to Prepare Cauliflower Salad

Additional Hearty Side Salads

These salads are substantial, hearty, and fulfilling like this one. Since they don’t involve leafy greens, they store effectively for several days. This blog presents a wealth of salads and cauliflower recipes if you desire more options.

Please share how your cauliflower salad turns out in the comments. I love hearing your feedback.


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Cauliflower Salad

This cauliflower salad recipe showcases Mediterranean flavors and fresh herbs. It’s crunchy, fulfilling, and delectable, and it stays fresh for several days! Be sure to select a large cauliflower for this recipe. Depending on the serving size, the recipe yields 4 to 6 side salads.

Cauliflower salad

Dressing

  1. To prepare the cauliflower, use a chef’s knife to quarter it, then eliminate the core. Slice it as thinly as possible, then coarsely chop the slices so they are all bite-sized. Move the cauliflower to a medium serving bowl.
  2. To toast the almonds, warm them in a skillet over medium-low heat, stirring regularly and keeping a watchful eye until they become fragrant and golden at the edges. Transfer them into the bowl with cauliflower to cool.
  3. To the bowl, incorporate the parsley, basil, sun-dried tomatoes, onion, and feta.
  4. In a small bowl, whisk all of the dressing ingredients together until well combined. Drizzle the dressing over the salad and mix thoroughly.
  5. Allow the salad to rest for 30 minutes before serving so the cauliflower can marinate in the dressing. Taste, and alter if needed—add a splash of olive oil for extra richness, or a teaspoon of additional vinegar for acidity, or a pinch of salt for enhanced overall flavor. This salad keeps exceptionally well in the refrigerator, covered, for up to 5 days.

Notes

Make it dairy free/vegan: Use olives in place of feta.

Make it nut free: Replace toasted pepitas or sunflower seeds for the almonds.

Nutrition

The information presented is an estimation provided by an online nutrition calculator. It should not be interpreted as a substitute for professional nutritional guidance. See our complete nutrition disclosure here.