Cauliflower Salad Recipe

Name: Cauliflower Salad
Yield: 4 servings
Cuisine: American
Ingredients: 3 fluid ounces olive oil; 3 tablespoons wine vinegar; 1 teaspoon oregano; 12 teaspoon salt; fresh ground black pepper; 1 medium cauliflower; 1 red pepper, de-seeded; 3 tomatoes; 2 hard-boiled eggs; parsley (to garnish)

Servings: persons

3 fluid ounces olive oil
3 tablespoons wine vinegar
1 teaspoon oregano
12 teaspoon salt
fresh ground black pepper
1 medium cauliflower
1 red pepper, de-seeded
3 tomatoes
2 hard-boiled eggs
parsley (to garnish)

1
Mix all the dressing ingredients in a bowl.
2
Divide cauliflower into sprigs.
3
Blanch in boiling salted water for 3 minutes.
4
Drain well.
5
Pour the dressing over the cauliflower and toss around so that the flowerets get well coated.
6
Leave to cool.
7
Thinly slice the red pepper, the tomatoes and the eggs.
8
Remove cauliflower from the dressing with a slotted spoon and arrange attractively on a plate with the other salad ingredients.
9
Garnish with parsley.
10
Pour the remaining dressing over the salad or serve separately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 3 fluid ounces olive oil, 3 tablespoons wine vinegar, 1 teaspoon oregano, 12 teaspoon salt, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Salad

How did you like this recipe?

Frequently Asked Questions