A salad that is crispy and refreshing that goes well with any summer picnic or barbecue.
| Prep Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ⅓ cup extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 1 teaspoon fresh lemon juice, or more to taste
- salt and ground black pepper to taste
- 1 large head cauliflower, chopped small
- ¼ cup minced red onion
- ¼ cup minced fresh parsley
- 2 garlic cloves, minced
- 1 cup cherry tomatoes, halved, or more to taste
Instructions
- Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a bowl until dressing is smooth.
- Mix cauliflower, red onion, parsley, and garlic together in a large bowl. Drizzle dressing over cauliflower mixture; toss to coat. Gently fold tomatoes into salad. Chill salad in refrigerator up to 3 hours before serving.
Reviews
Great crunchy salad, something different for the summer. Easy to make. As others suggested I added a tablespoon or so of Italian dressing for extra flavor. It does get better after being refrigerated for a while.
This is delicious! I did have to make a few substitutions based on what I had on hand and the need to make for just us two: added one finely chopped leaf of kale in place of the parsley, one green onion that needed to be used (!), 1/2 shallot, and grape tomatoes, halved. Whizzed the 1/2 shallot in my ninja chopper with the dressing ingredients, used red wine vinegar. The salad smelled so good as I was putting it into the fridge, I couldn’t resist and took a few bites. Yum! I’ll do this again for sure.
This is a delicious salad. The only thing I changed was I roasted the cauliflower with no oil to bring out a nutty flavor to the whole thing. Not necessary but worth the extra bit of time.
Delicious! Definitely will do again. Nice change to regular salad or side dish.
Raw garlic and onion made this really bitter…not nice
With the exception of using green onions rather than the red as instructed, this recipe was great! Even better the next day. I will make again!
This salad is very good. Something different to do with cauliflower. Next time I make it I will just use Italian dressing on it. i made the dressing called for and it was very bland. I add some Italian dressing and it was delicious. Will mke again for sure.
I will make it again but blanch the cauliflower next time as suggested. Like the idea of some peppers for more color.
I really enjoyed this recipe. I added some black olives for an additional flavor. Next time I might blanch the cauliflower for a few minutes to soften the veggie. Great summer picnic dish.
Best with fresh tomatoes. Quick and tasty for a potluck!
Super simple, great salad. I halved it and it was more than enough for four. I also used Roma tomatoes, but will try cherry next as I think they would be better. I used 2 tbs lemon juice and 2 tbs rice wine vinegar (personal pref, I really like lemon juice). Tossed in some shredded parm just before serving. WONDERFUL! Thanks for a great new way to use cauliflower!
Made the basic salad with a few changes: I blanched the cauliflower for 2 minutes in lightly salted water and then into an ice bath. Added 1/2 of a red bell pepper, diced, for color and sweetness Added about 1/4 cup of feta crumbles, as this was doubling as my side dish, and I needed to add tasty calories Used a mix of heritage small tomatoes that were in a pint box together at Sprouts….used about 2/3rd of the pint Used Penzey’s Italian Dressing mix made with red wine vinegar (Pompeii) and extra virgin olive oil (Bertoilli) Husband declared it delicious! Next time I will cut the cauliflower into smaller pieces…I didn’t think of that tonight Served with a small steak for a great, quick, low carb supper
I added a bit more cilantro because I love it& some lime juice to taste after putting the amount of lemon juice called for. It was terrific! Refreshing.
This is a tasty and colorful way to replace a dinner salad. I found it could marinate for up to 48 hours in the fridge. Great winter salad side.
I used cilantro instead of parsley and worked out great!
I made this without garlic and parsley but it was very very good. Will add garlic and parsley to the leftovers along with our homemade pickled green beans.
The dressing softens the tomatoes, but the cauliflower stays crunchy. Good idea to try to get the tomatoes and the cauliflower florets about the same size. I didn’t chop the cauliflower, just trimmed the floret stems a little and broke them apart which I think makes for a nice presentation. Just a really nice salad/side dish with a tasty dressing.