• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Aline Made logo
  • Recipes
    • Vegan
    • Breakfast
    • Sides & Snacks
    • Lunch & Dinner
    • Desserts
    • Basics
    • Baking
    • Drinks
    • Vegan Summer E-Book
    • Measurement Conversion Chart
  • About
  • Subscribe
  • Deutsch
  • Nav Social Menu

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Meet Aline
  • Deutsch
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Cauliflower Salad

    Jul 21, 2022 · This post may contain affiliate links · Leave a Comment

    3 shares

    Read in: Deutsch

    Jump to Recipe Print Recipe

    This delicious cauliflower salad is loaded with cooked cauliflower florets and fresh parsley, tossed in a flavorful light vinaigrette. It’s a fresh, low-calorie side dish that is so simple to make!

    cauliflower salad with a mild vinaigrette on a blue plate
    Jump to:
    • Ingredients
    • Visual Step-by-Step Instructions
    • Make-Ahead & Storage Instructions
    • More Cauliflower Recipes
    • 📖 Recipe

    This cooked cauliflower salad on a light vinaigrette is not only super healthy, but also tastes utterly delicious. Perfect if you’re craving a vegan low-carb vegetable salad or side dish with good nutrients for your body.

    It’s prepared in no time and can be served all year round as a healthy vegetable side dish. Thought, I love this cauliflower salad especially on hot summer days. Such a healthy, refreshing, and delicious low-calorie and low-carb salad that is welcomed at every BBQ party! 

    It gets even better when it’s allowed to sit through a bit before serving – perfect to make ahead!

    cooked cauliflower salad on a blue plate

    I like to toss this salad with some fresh chopped Italian parsley! If you like, you can make this salad with colorful cauliflower when available (chances are it’s best at the vegetable market).

    Want to turn it into a fuller meal? Add some hard-boiled eggs!

    Cauliflower is low in calories and carbohydrates. It also contains valuable vitamins, minerals and fiber. 

    Some people like raw cauliflower salad, but cooking the cauliflower makes it more tender, plus it’s better to digest.

    Convinced? Then let me show you how to make this healthy cooked cauliflower salad recipe in no time.

    Ingredients

    See recipe card for quantities.

    Cauliflower Salad Ingredients
    • Cauliflower → Fresh cauliflower cut into florets. Is blanched only briefly, so that it still has a good crunch but is slightly tender.
    • Parsley → Some freshly chopped Italian flat-leaf parsley gives a little more color and flavor! 
    • Vinaigrette: Shallot, Olive Oil, White Balsamic Vinegar, Dijon Mustard, Maple Syrup, Salt & Pepper → These ingredients make the vinaigrette. Feel free to substitute white balsamic vinegar with apple cider vinegar, white wine vinegar, or lemon juice. I like to thin the dressing with some cooking water (in which the cauliflower is cooking). The shallot (red onion works too) can also be briefly sautéed in olive oil, which makes it easier to digest.

    Love Garlic? Add one minced or grated garlic clove to the vinaigrette.

    Visual Step-by-Step Instructions

    This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!

    • Wash cauliflower and cut it into florets (half or quarter florets). Add them with ½ tsp salt into a small pot, top it water, and bring it to a boil. Let it cook for 5 minutes, drain over a sieve, and let it steam for 5 minutes. → Don’t forget to set 2 tbsp of the cooking water aside for the dressing.
    Cauliflower Salad Recipe Step 1-2
    • Meanwhile, whisk all the ingredients for the dressing in a large bowl.
    • Add warm cauliflower to the dressing and toss to combine. Let it sit for 30 minutes. 
    Blumenkohlsalat Rezept Schritt 3-4
    • Just before serving, add chopped parsley and season to taste with salt and pepper.
    Cauliflower Salad Recipe Step 5

    Make-Ahead & Storage Instructions

    The cauliflower salad recipe can be made up to a day in advance and stored in the fridge until needed. Doing this will set the flavors together a little longer but not cause the salad to wilt at all. 😉

    Store leftovers in a sealed container in the fridge. It will stay fresh for up to 4 days.

    More Cauliflower Recipes

    • Grilled Cauliflower Steaks
    • Crispy Orange Cauliflower
    • Vegan Cauliflower Tacos

    If you make this recipe, I’d love for you to give it a star rating ★ below. 

    Please follow me on Instagram, Pinterest, and Facebook or sign up for my free newsletter to never miss the newest recipes. I would be thrilled to welcome you to my community & thank you so much for your support! 💕

    📖 Recipe

    gekochter blumenkohlsalat mit petersilie auf einem teller

    Cauliflower Salad

    Aline Cueni
    This delicious cauliflower salad is loaded with cooked cauliflower florets and fresh parsley, tossed in a flavorful light vinaigrette. It’s a fresh, low-calorie side dish that is so simple to make!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Salad
    Cuisine Vegan
    Servings 4
    Calories 50 kcal

    Ingredients
     

    • 20 oz (600 g) cauliflower
    • ½ tsp salt
    • ½ bunch (10 g) Italian parsley minced

    Dressing

    • 1 shallot minced
    • 3 tbsp olive oil
    • 2 tbsp white balsamic vinegar or red wine vinegar, apple cider vinegar
    • 2 tbsp cooking water in which the cauliflower was cooked in or just water
    • 2 tsp dijon mustard
    • 1 tsp maple syrup
    • salt & pepper

    Instructions
     

    • Wash cauliflower and cut it into florets (half or quarter florets). Add them with ½ tsp salt into a small pot, top it water, and bring it to a boil. Let it cook for 5 minutes, drain over a sieve, and let it steam for 5 minutes. → Don't forget to set 2 tbsp of the cooking water aside for the dressing.
    • Meanwhile, mix all the ingredients for the dressing in a small bowl.
    • In a bowl, toss warm cauliflower with the dressing. Let it sit for 30 minutes. Just before serving, add chopped parsley and season to taste with salt and pepper.

    Notes

    Leftovers can be stored for 3-4 days in an airtight container in the refrigerator. 

    Nutrition

    Nutrition Facts
    Cauliflower Salad
    Amount Per Serving
    Calories 50 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 0.3g2%
    Polyunsaturated Fat 0.1g
    Monounsaturated Fat 1g
    Sodium 100mg4%
    Potassium 472mg13%
    Carbohydrates 9g3%
    Fiber 3g13%
    Sugar 4g4%
    Protein 3g6%
    Vitamin A 11IU0%
    Vitamin C 73mg88%
    Calcium 36mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Let us know how it was!

    More Recipe Ideas

    • Kale Salad with Apples
    • Apple & Celeriac Soup
    • Vegan Penne Alla Vodka
    • Vegetarian Caesar Salad

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Aline Cueni | Founder & Blogger Aline Made

    Welcome

    Hi, I’m Aline!

    I’m a girl who loves to cook and bake delicious homemade food.  Let me help you to incorporate more plant-based foods into everyday life! Vegetarian & vegan recipes can be anything but boring. More about me!

    DON’T MISS A RECIPE

    Sign up now to get new recipes delivered to your inbox, plus my top 10 recipes ebook absolutely free!

    Popular Recipes

    Footer

    ↑ back to top

    Connect

    Join our community on social media!

    • Instagram
    • Pinterest
    • Facebook

    Newsletter

    Sign Up! for emails and updates

    Change language

    EN | DE

    About

    • Meet Aline
    • Work With Us
    • Contact
    • Press
    • Resources
    • Privacy Policy

    Copyright © 2023 Aline Made

    3 shares