About this recipe: Cauliflower and cherry tomatoes make a delicious duo in this salad. The tomatoes soften in the dressing but the cauliflower stays nice and crunchy.
The dressing softens the tomatoes, but the cauliflower stays crunchy. Good idea to try to get the tomatoes and the cauliflower florets about the same size. I didn't chop the cauliflower, just trimmed the floret stems a little and broke them apart which I think makes for a nice presentation. Just a really nice salad/side dish with a tasty dressing. - 15 Jul 2014 (Review from Allrecipes US | Canada)
Made the basic salad with a few changes: I blanched the cauliflower for 2 minutes in lightly salted water and then into an ice bath. Added 1/2 of a red bell pepper, diced, for color and sweetness Added about 1/4 cup of feta crumbles, as this was doubling as my side dish, and I needed to add tasty calories Used a mix of heritage small tomatoes that were in a pint box together at Sprouts....used about 2/3rd of the pint Used Penzey's Italian Dressing mix made with red wine vinegar (Pompeii) and extra virgin olive oil (Bertoilli) Husband declared it delicious! Next time I will cut the cauliflower into smaller pieces...I didn't think of that tonight Served with a small steak for a great, quick, low carb supper - 24 Mar 2016 (Review from Allrecipes US | Canada)
This is a tasty and colorful way to replace a dinner salad. I found it could marinate for up to 48 hours in the fridge. Great winter salad side. - 05 Feb 2016 (Review from Allrecipes US | Canada)