This Italian Cauliflower Salad is a colorful fresh vegetable bonanza. There are so many layers of flavor that marinade together to showcase summers bounty of vegetables. Gluten free, Dairy free, paleo and whole 30 friendly and vegan.
With summer officially blasting it’s way into Cincinnati, I am all about light and easy for dinner. I love a good salad and coming up with fun, easy, and delicious recipes is kind of my summer challenge. With so much great garden produce popping up out of the garden all summer long finding combinations that work can not only be fun, but colorful!
I mean, come on, purple cauliflower has got to be one of the prettiest vegetables!
So using it as the base in a summer salad will make for one gorgeous dish. Toss in some pretty grape tomatoes, black shiny olives, vibrant green jalapeno and BOOM you got yourself a salad that will make you think you are in Italy!
WHY YOU WANT TO MAKE THIS CAULIFLOWER SALAD.
This salad is perfect for summertime, containing nothing but fresh vegetables, herbs, citrus and olive oil, allows it to be served at room temperature. Perfect to bring to your next barbecue, pool party or for dinner tonight.
Not just a pretty face this salad is low calorie, high fiber and loaded with vitamins and minerals like vitamin C, vitamin A, vitamin K, folate, magnesium, and fatty acids.
Cauliflower Salad
Ingredients
- 1 medium head of cauliflower cut into florets {I used purple cauliflower}
- 1 celery stalk sliced
- 1 cup kalamata olives pitted and diced {try to buy pitted olives for ease}
- 1 jalapeno chile trimmed and chopped
- 1/4 cup red onion diced {about 1/4 medium onion}
- 8-9 grape tomatoes quartered
- 1 garlic cloves minced
- 1 tablespoon fresh parsley chopped
- 1 organic lemon zested and juiced
- 1/3 cup extra virgin olive oil
- 3 ounces feta crumbled {optional- do not include for dairy free, whole30, paleo or vegan}
- 1 teaspoon sea salt
Instructions
- Add one inch of water to medium size saucepan and place over medium high heat and bring to boil. Add cauliflower, lower heat to simmer, cover pan and cook 5 minutes or until cauliflower can be easily pierced with fork.
- Transfer cooked cauliflower to serving bowl.
- Add celery, olives, jalapeno, onion, tomatoes, garlic, parsley and toss together.
- Sprinkle lemon zest, lemon juice, salt and olive oil over salad, stirring till evenly coated.
- Cover the salad with plastic wrap and set aside to marinate at room temperature for at least 30 minutes.
- Before serving gently toss in cheese.
Notes
Categories:
My Fitness Pal Information
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Hi Amy!
This recipe looks delicious! Do you think it would work with cauliflower rice/crumbles?
Thank you!
Kristen Berry
Hi Kristen, Yes, it will work fine with cauliflower rice. I would cook the cauliflower however you do your cauliflower rice so that you have the best texture.
Thank you!