Mediterranean Cauliflower Salad - Weekend at the Cottage

Mediterranean Cauliflower Salad

Ingredients

Directions

  1. Preheat oven to 425°F.
  2. Prepare cauliflower: Trim and discard the outer leaves from the cauliflower. Cut away the inner core, then break up the florets. Cut both the florets and inner core into chunks. Place onto a parchment-lined baking sheet and drizzle with extra-virgin olive oil. Season with salt and pepper and transfer to oven. Roast for 30 minutes, stirring the cauliflower around at the halfway mark.
  3. Prepare other ingredients: Place the cucumbers, tomatoes, red onions, garlic, olives, artichokes, parsley and capers into a large bowl. Sprinkle with chili flakes.
  4. Assemble: As soon as the cauliflower is done, add it to the bowl and toss with the other ingredients. Add the extra-virgin olive oil, salt, pepper and lemon juice. Toss again and serve.
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Mediterranean Cauliflower Salad

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Oven-roasted cauliflower tossed with fresh, pickled and marinated vegetables tossed with parley, EVOO and lemon juice…

  • clock icon
    45 MIN
  • 6 SERVINGS
Mediterranean Cauliflower Salad

Our must-try MEDITERRANEAN CAULIFLOWER SALAD makes for either a light meal or superior side!

This recipe for MEDITERRANEAN CAULIFLOWER SALAD got its start in the depth of winter. After oven-roasting a head of cauliflower, I went rooting through the fridge and pantry for additional things to make a salad. After a few tweaks in the test kitchen, this final version surpasses my expectations. It’s pretty perfect!

As with all our recipes, a friendly reminder to shop local and to use organically grown veggies and herbs whenever possible. Part of that goes to our appreciation for all the farmers in our communities, and we also think everything tastes better when made with organic ingredients.

Here are a few reasons why this MEDITERRANEAN CAULIFLOWER  SALAD is so right on:

Ingredients for Mediterranean Cauliflower Salad

INGREDIENTS

This salad gets top marks for both the ease of preparation and final flavour profile. Sometimes it’s the combination and quantity of ingredients that make a really tasty dish come together, like this mix of fresh and marinated veggies combined with the oven-roasted cauliflower. 

A baking sheet filled with chopped cauliflower, ready for the oven

CAULIFLOWER

What’s not to love about this versatile cruciferous vegetable? Click HERE to learn more about  cauliflower and its cousins, Brussels sprouts, broccoli, kale and kohlrabi. 

As mentioned, this recipe begins with us oven-roasting the cauliflower. Prepping it should be a breeze, so just roughly chop it up and roast away. 

The flavour enhancements for the salad

ADDED FLAVOURS

Additional flavours for this salad comes from the mini cucumbers, red onion, tomatoes, garlic and parsley. We also added a few cured veggies including capers, artichokes and sliced green olives. You’ll see how nicely they all work together once you toss and taste.

All of the ingredients for the salad in a large bowl

THE TOSS

Every time we tested the recipe, we followed the same process where the fresh and marinated veggies are placed into the bowl first. We then added the cauliflower right out of the oven, along with the oil, salt, pepper and lemon juice. The salad is served warm, giving the dish some seriously appetizing aroma and flavours.

Mediterranean Cauliflower Salad

SERVE

We’re still undecided about whether it’s a side dish or salad, but thankfully we’ve enjoyed it as either. You can serve our MEDITERRANEAN CAULIFLOWER SALAD as a light meal with a square of our SKILLET CORNBREAD or a slice of SOURDOUGH. It also goes so well next to two of our most popular mains, EASY GRILLED CHICKEN and LAMB LOIN CHOPS, served with some MINT CHIMICHURRI on the side. 

MEDITERRANEAN CAULIFLOWER SALAD is so worth the (little) effort! 

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Mediterranean Cauliflower Salad

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Mediterranean Cauliflower Salad

Ingredients

  • For the cauliflower:
  • 1 head of cauliflower, roughly chopped
  • drizzle of extra-virgin olive oil
  • sprinkle of salt and pepper
  • For the salad:
  • 1 cup grape tomatoes, quartered
  • 4 mini cucumbers, roughly chopped
  • ½ cup artichokes, roughly chopped
  • 8-12 pitted green olives, halved and sliced
  • 2 tablespoons capers, roughly chopped
  • 3 garlic cloves, finely diced
  • ¼ red onion, sliced and chopped
  • ¼ teaspoon chili flakes
  • ¼ cup fresh parsley, roughly chopped
  • drizzle of extra-virgin olive oil
  • salt and pepper to taste
  • juice of a lemon

Directions

  1. Preheat oven to 425°F.
  2. Prepare cauliflower: Trim and discard the outer leaves from the cauliflower. Cut away the inner core, then break up the florets. Cut both the florets and inner core into chunks. Place onto a parchment-lined baking sheet and drizzle with extra-virgin olive oil. Season with salt and pepper and transfer to oven. Roast for 30 minutes, stirring the cauliflower around at the halfway mark.
  3. Prepare other ingredients: Place the cucumbers, tomatoes, red onions, garlic, olives, artichokes, parsley and capers into a large bowl. Sprinkle with chili flakes.
  4. Assemble: As soon as the cauliflower is done, add it to the bowl and toss with the other ingredients. Add the extra-virgin olive oil, salt, pepper and lemon juice. Toss again and serve.

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