9.18.2014

Easy Cauliflower Salad



Easy Cauliflower Salad is a deliciously light tasting salad made with tender cauliflower florets and served with a lemon-vinaigrette, fresh parsley and ripe black olives.  An old  family recipe, and one we have been making for years!  This salad is super quick and easy to make once you cord and chop the cauliflower then give it a quick boil and steam until it's tender.  It's a fantastic low calorie and low carb dish your family and friends will love!


The key flavors in this cauliflower salad is the marinade, made with fresh lemon juice, a touch of garlic, and extra-virgin olive oil.  Then we allow the salad to marinate for a while until all the flavors infuse into the cauliflower, making this salad taste amazing and refreshing.  So light, it's even addicting!

It's even better when served the next day.  Cauliflower salad is a wonderful salad to serve as a side dish on a buffet table or serve it at a BBQ.

Cauliflower is a healthy vegetable and known to be one of the super-foods these days.  It helps fight disease and cancer.  Another bonus to cauliflower is the fact that it's extremely low in fat, high in fiber, and high in Vitamin C and folate, making this an ideal salad to promote good health!

We hope you'll give this one a try! Have a great day!

Here's a quick tip:  It's best not to over cook the cauliflower, it can get mushy very quickly and change the texture as a salad.  This salad can be made 2 days ahead and it's always best served chilled.


Easy Cauliflower Salad

  • 1 cauliflower, small or medium size- cored and chopped
  • 1 garlic clove- minced
  • 1/4 cup of extra virgin olive oil
  • 1 + 1/2 fresh lemons- squeezed
  • 1 Tbsp. chopped fresh parsley
  • pinch crushed red pepper flakes
  • 3/4 cup pitted ripe black olives -sliced
  • salt and pepper to taste

Wash cauliflower, cored and chop into chunks.

In a large pot with 1 inch of water, add the cauliflower chunks and cover. Bring to a boil and cook for about 2 to 3 minutes. Drain. Return to the stove.  Remain covered and allow the cauliflower to steam for 3 minutes more, or until they are tender. Poke with a fork to check for a desired tenderness.

Transfer the steam cauliflower directly into a salad bowl.  Add all the ingredients and gently toss to mix well.  Season with salt and pepper to taste. Allow to cool completely before you cover.

Refrigerate for 1 to 2 hours, allowing to marinate before serving.
Best chilled over night.  Gently toss cauliflower before serving.  Serve chilled.

Serves 6 to 8
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9 comments:

  1. wow that's healthy and tangy . i use a similar sauce for pasta .. but with cauliflower .. it will taste nice too!

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  2. Thanks Kankana, glad you like it!

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  3. this is one delicious meal, I like this =)

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  4. Might be easy but it definitely looks delicious. Sometimes simple is the way to go especially with veggies. I love it and the sauce- thanks for sharing

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  5. What a lovely salad combining cauliflower and olives, very light and quite a Mediterranean feel!

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  6. I made this yesterday -simply delicious!

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  7. This is such a great way to get cauliflower into our lives! Love the bright flavors!

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  8. Hey girls! I never thought to eat a cold cauliflower salad! I always roast mine and eat it hot, but I love this salad and I'm totally going to whip up a batch when we get back from our vacation. Its the perfect side for a hot summer night and a nice break from corn on the cob. xoxo, Jackie

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  9. Wow I love this salad! I could eat it for a main course - trying to do more meatless meals anyway :) Love it! Thanks for the kind words - moving the blog was such fun :) haha!

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