Cauliflower Salad Recipe

Name: Cauliflower Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds cauliflower, trimmed and cut into florets; 3/4 cup chopped bottled roasted red bell peppers (about 4 ounces); 1/2 cup thinly sliced red onion; 1/2 cup coarsely chopped fresh flat-leaf parsley; 1/2 cup coarsely chopped green olives (about 2 ounces); 1/4 teaspoon crushed red pepper; 1 large celery rib, sliced crosswise; 2 tablespoons extra-virgin olive oil; 1 tablespoon fresh lemon juice; 1 tablespoon white wine vinegar; 1/2 teaspoon black pepper; 1/8 teaspoon sea salt; 1.5 ounces provolone piccante, cut into small pieces; Celery leaves (optional)

Servings: persons

1 1/2 pounds cauliflower, trimmed and cut into florets
3/4 cup chopped bottled roasted red bell peppers (about 4 ounces)
1/2 cup thinly sliced red onion
1/2 cup coarsely chopped fresh flat-leaf parsley
1/2 cup coarsely chopped green olives (about 2 ounces)
1/4 teaspoon crushed red pepper
1 large celery rib, sliced crosswise
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1/2 teaspoon black pepper
1/8 teaspoon sea salt
1.5 ounces provolone piccante, cut into small pieces
Celery leaves (optional)

1
Set a steamer basket in a large saucepan; fill pan with water up to but not touching the bottom of basket. Bring water to a boil over high heat. Add the cauliflower florets; cover and steam 5 minutes or just until tender.
2
Transfer cauliflower to a large bowl. Add bell peppers, red onion, parsley, chopped olives, crushed red pepper, and celery; toss gently to combine.
3
Combine oil, juice, vinegar, black pepper, and salt, stirring with a whisk. Pour dressing over vegetables; toss gently. Sprinkle with cheese; toss gently to combine.
4
Cover and let stand at room temperature 30 minutes to 1 hour. (To serve chilled, refrigerate up to 4 hours.) Sprinkle with celery leaves, if desired.
5
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6
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152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 1/2 pounds cauliflower, trimmed and cut into florets, 3/4 cup chopped bottled roasted red bell peppers (about 4 ounces), 1/2 cup thinly sliced red onion, 1/2 cup coarsely chopped fresh flat-leaf parsley, and more.

Yes, Cauliflower 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.

Cauliflower Salad

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