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Cauliflower Salad

  • Author: Cookie and Kate
  • Prep Time: 20 minutes
  • Total Time: 20 minutes (plus 30-minute rest)
  • Yield: 6 side servings 1x
  • Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 16 reviews

This cauliflower salad recipe features Mediterranean flavors and fresh herbs. It’s crisp, satisfying, and delicious, and it keeps well for days! Be sure to buy a large cauliflower for this recipe. Depending on the serving size, the recipe yields 4 to 6 side salads.

best cauliflower salad

Ingredients

Scale

Cauliflower salad

  • 1 large cauliflower (about 2 ½ pounds)
  • ⅓ cup roughly chopped almonds or sliced almonds
  • ⅓ cup chopped fresh flat-leaf parsley
  • ⅓ cup chopped fresh basil or additional parsley
  • ⅓ cup roughly chopped tender sun-dried tomatoes
  • ⅓ cup chopped red onion
  • ⅓ cup crumbled feta cheese or roughly chopped Kalamata olives

Dressing

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar or 3 tablespoons lemon juice
  • 1 clove garlic, pressed or minced
  • ½ teaspoon dried oregano
  • ½ teaspoon Dijon mustard
  • ½ teaspoon fine salt
  • Pinch of red pepper flakes

Instructions

  1. To prepare the cauliflower, use a chef’s knife to quarter it, then remove the core. Slice it as thinly as possible, then roughly chop the slices so they’re all bite-sized. Transfer the cauliflower to a medium serving bowl. 
  2. To toast the almonds, warm them in a skillet over medium-low heat, stirring frequently and keeping a close eye on them until they’re fragrant and turning golden on the edges. Pour them into the bowl of cauliflower to cool.
  3. To the bowl, add the parsley, basil, sun-dried tomatoes, onion and feta.
  4. In a small bowl, whisk together all of the dressing ingredients until well blended. Drizzle the dressing over the salad and toss well.
  5. Let the salad rest for 30 minutes before serving so the cauliflower can marinate in the dressing. Taste, and adjust if necessary—add a splash of olive oil for more richness, or a teaspoon of additional vinegar for acidity, or a pinch of salt for more overall flavor. This salad keeps very well in the refrigerator, covered, for up to 5 days.

Notes

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

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

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

Find it online: https://cookieandkate.com/cauliflower-salad/