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Cauliflower Salad

Cauliflower salad with tomatoes and olives
Photo attribution: My Tu Duong
Ready In: 30 minutes
Serves: 4
Dairy-freeGluten-freeLow Added SugarVeganVegetarian
This is a slightly tart but refreshing salad that is quick to make.

What you'll need

Measuring spoons
Sharp knife
Cutting board
Mixing utensil
Large pot
Large bowl
serving spoon
Large plate


Serves 4
1 head Cauliflower small, cut into bite-sized pieces (about 4 cups)
1 teaspoon Salt divided
3 tablespoons Lemon Juice (about 1 large lemon)
3 tablespoons Olive Oil
2 Green Onions chopped
2 tablespoons Parsley chopped
1 Tomato cut into wedges
8 Black Olives whole pitted


1.Bring a large pot of water to boil. Add cauliflower and 1/2 teaspoon of the salt.
2.Boil until slightly tender, 5 to 7 minutes. Strain into a colander and set aside to cool a little.
3.In a large bowl, stir together lemon juice, olive oil, green onions, parsley and remaining ½ teaspoon salt. Add warm cauliflower and toss to combine.
4.Mound cauliflower at the center of a large plate, then arrange tomatoes and olives around the edge.

Chef's Tips

  • This salad can be made with cooked broccoli or potatoes instead of cauliflower.

Nutrition Facts

Serving Size 1.25 cup

Serving Per Container 4

Amount Per Serving
Calories 67
% Daily Value*
Total Fat 4 g5%
Saturated Fat 1 g5%
Sodium 663 mg29%
Total Carbohydrate 8 g3%
Dietary Fiber 3 g11%
Protein 3 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: