Cauliflower And Fennel Salad Recipe

Name: Cauliflower And Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cauliflower florets; 2 medium fennel bulbs; 2 teaspoons olive oil; 1/4 cup lemon juice; 1/4 cup olive oil; 1 garlic clove, minced; 1/2 teaspoon salt; 1/4 teaspoon ground pepper (white or black); 1 cup coarsely shredded carrot; 1 small onion, thinly sliced; 2 tablespoons snipped fresh parsley

Servings: persons

1
In a large saucepan, cook cauliflower florets in a small amount of boiling lightly salted water for 2 to 3 minutes or just until tender. Drain. Rinse with cold water; drain again. Set aside.
2
Remove fennel tops and stalks, save for another use. Slice fennel in half vertically to show the fennel heart; cut away and discard the solid core. Slice fennel into strips. In a large skillet, cook fennel in the 2 teaspoons hot oil about 3 minutes or until crisp-tender.
3
For dressing, in a small bowl, whisk together lemon juice and the 1/4 cup olive oil. Whisk in garlic, salt, and pepper.
4
In a large bowl, combine cauliflower, fennel, carrots, and onion. Add the dressing; toss gently to coat. Cover and chill for 2 to 24 hours. Just before serving, sprinkle with parsley.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups cauliflower florets, 2 medium fennel bulbs, 2 teaspoons olive oil, 1/4 cup lemon juice, and more.

Yes, Cauliflower And Fennel Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cauliflower And Fennel Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions