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gekochter blumenkohlsalat mit petersilie auf einem teller
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5 from 1 vote

Cauliflower Salad

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!
Course Salad
Cuisine Vegan
Keyword cauliflower salad
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 50kcal
Author Aline Cueni




  • 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.


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


Calories: 50kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 100mg | Potassium: 472mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11IU | Vitamin C: 73mg | Calcium: 36mg | Iron: 1mg