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Cauliflower Salad

Maria G. Brooks
This Cauliflower Salad is a fresh, vibrant dish packed with crunchy vegetables, zesty dressing, and delicious flavors.
It’s a healthy, low-carb alternative to traditional grain-based salads and can be served raw or roasted for different textures.
Perfect as a side dish, light meal, or meal prep option, this salad is quick to prepare and incredibly versatile!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine Low-Carb, Mediterranean, Vegan
Servings 4 servings
Calories 180 kcal

Equipment

  • 1 large mixing bowl
  • 1 Cutting board
  • 1 Sharp Knife
  • 1 Small Whisk
  • 1 Baking Sheet (if roasting cauliflower)
  • 1 small bowl (for dressing)

Ingredients
  

For the Salad

  • 1 medium head cauliflower chopped into small florets
  • 1/2 cup bell peppers diced (red, yellow, or green)
  • 1/2 cup cucumber diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
  • 1/4 cup feta cheese optional

For the Dressing

  • 3 tbsp olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 1 clove garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

Step 1: Prepare the Cauliflower

  • If using raw cauliflower, chop it into small, bite-sized pieces.
  • If roasting, preheat the oven to 400°F (200°C).
    Toss cauliflower florets with 1 tbsp olive oil, salt, and pepper, then bake for 15 minutes until golden brown.
    Let cool before mixing.

Step 2: Chop the Vegetables

  • Dice the bell peppers, cucumber, and red onion into small pieces.
  • Finely chop the parsley.

Step 3: Make the Dressing

  • In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and black pepper until well combined.

Step 4: Assemble the Salad

  • In a large mixing bowl, combine the cauliflower, bell peppers, cucumber, red onion, and parsley.
  • Pour the dressing over the salad and toss gently to combine.
  • If using, sprinkle feta cheese on top before serving.

Step 5: Serve & Enjoy

  • Let the salad sit for 5-10 minutes for the flavors to meld together.
  • Serve immediately or store in the refrigerator for later.

Notes

  • Make it Vegan: Skip the feta cheese or replace it with a vegan alternative.
  • Add Protein: Toss in chickpeas, grilled chicken, shrimp, or tofu for a more filling meal.
  • Roasting Option: Roasting cauliflower gives the salad a nutty, caramelized flavor.
  • Storage: This salad keeps well in the fridge for up to 4 days.
Keyword Cauliflower Salad