Cauliflower Salad
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.
Foto: Cookie and Kate — Cookie and Kate
Ingredients
- 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
- 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
Steps
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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.
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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.
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To the bowl, add the parsley, basil, sun-dried tomatoes, onion and feta.
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In a small bowl, whisk together all of the dressing ingredients until well blended. Drizzle the dressing over the salad and toss well.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (7% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| cauliflower | 1 large | - | - |
| roughly chopped almonds or sliced almonds | 0.333 cup | - | - |
| chopped fresh flat-leaf parsley | 0.333 cup | - | - |
| chopped fresh basil or additional parsley | 0.333 cup | - | - |
| roughly chopped tender sun-dried tomatoes | 0.333 cup | $0.75/kg | $0.06 |
| chopped red onion | 0.333 cup | - | - |
| crumbled feta cheese or roughly chopped Kalamata olives | 0.333 cup | - | - |
| ¼ cup extra-virgin olive oil | - | - | - |
| red wine vinegar or 3 tablespoons lemon juice | 2 tablespoons | - | - |
| garlic | 1 clove | - | - |
| ½ teaspoon dried oregano | - | - | - |
| ½ teaspoon Dijon mustard | - | - | - |
| ½ teaspoon fine salt | - | - | - |
| Pinch of red pepper flakes | - | - | - |
*Estimated market prices, may vary by region
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