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Tangy Cauliflower Salad

  • 25 m
  • 1 h
EatingWell Test Kitchen
“The salty, lemony and spicy flavors make each cauliflower floret "pop" in your mouth. This chilled salad is a great accompaniment for a sandwich, grilled meats or even pot roast.”


    • 1 small clove garlic, minced
    • 2 tablespoons capers
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons white-wine vinegar
    • ¼ teaspoon crushed red pepper
    • 1 lemon, zested (2 teaspoons) and juiced (2 tablespoons)
    • 8 cups bite-size cauliflower florets, (about 1 head), cooked until tender-crisp (see Tip)


  • 1 Whisk garlic, capers, oil, vinegar, crushed red pepper, lemon zest and juice in a large bowl. Add cauliflower to the bowl and toss to coat. Chill the salad for 30 minutes, or overnight. Serve cold.
  • Make Ahead Tip: Refrigerate for up to 2 days.
  • Tip: To cook florets: In a steamer basket, cover and steam 8 to 10 minutes for tender-crisp or 15 minutes for very tender. Or microwave, covered, with ¼ cup water for 2 to 4 minutes for tender-crisp or 3 to 5 minutes for tender. A 2-pound head of cauliflower yields about 8 cups bite-size florets.
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