Cauliflower and tomato salad

    1 hour

    Cauliflower and cherry tomatoes make a delicious duo in this salad. The tomatoes soften in the dressing but the cauliflower stays nice and crunchy.

    3 people made this

    Serves: 6 

    • 80ml extra-virgin olive oil
    • 3 tablespoons white wine vinegar
    • 1 teaspoon fresh lemon juice, or more to taste
    • salt and freshly ground black pepper to taste
    • 1 large cauliflower, broken up into small florets
    • 1/4 red onion, finely diced, or more to taste
    • 1 tablespoon fleshly minced parsley
    • 2 garlic cloves, minced
    • 150g cherry tomatoes, halved, or more to taste

    Prep:15min  ›  Extra time:45min  ›  Ready in:1hr 

    1. Whisk olive oil, vinegar, lemon juice, salt and pepper together in a bowl until dressing is smooth.
    2. Mix cauliflower, red onion, parsley and garlic together in a large bowl. Drizzle dressing over cauliflower mixture; toss to coat. Gently fold tomatoes into salad. Chill salad in fridge for at least 45 minutes or up to 3 hours before serving.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (14)


    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)


    I really enjoyed this recipe. I added some black olives for an additional flavor. Next time I might blanch the cauliflower for a few minutes to soften the veggie. Great summer picnic dish.  -  03 Sep 2016  (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)