Cauliflower and Fennel Salad

Cauliflower and Fennel Salad

1 Review
From: Diabetic Living Magazine

To save time, pick up some packaged coarsely shredded carrots in the supermarket's produce section for this recipe.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 4 cups cauliflower florets
  • 2 medium fennel bulbs
  • 2 teaspoons olive oil
  • ¼ cup lemon juice
  • ¼ cup olive oil
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon ground white or black pepper
  • 1 cup coarsely shredded carrots
  • 1 small onion, thinly sliced
  • 2 tablespoons snipped fresh parsley


  • Prep

  • Ready In

  1. In a large saucepan, cook cauliflower florets in a small amount of boiling lightly salted water for 2 to 3 minutes or just until tender. Drain. Rinse with cold water; drain again. Set aside.
  2. Remove fennel tops and stalks; discard. Slice fennel in half vertically to show the fennel heart; cut away and discard the solid core. Slice fennel into strips. In a large skillet, cook fennel in the 2 teaspoons hot oil about 3 minutes or until crisp-tender.
  3. For dressing, in a small bowl, whisk together lemon juice and the ¼ cup olive oil. Whisk in garlic, salt, and pepper.
  4. In a large bowl, combine cauliflower, fennel, carrots, and onion. Add the dressing; toss gently to coat. Cover with foil or plastic wrap and chill for 2 to 24 hours. Just before serving, sprinkle with parsley.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 112 calories; 8 g fat(1 g sat); 4 g fiber; 10 g carbohydrates; 2 g protein; 51 mcg folate; 0 mg cholesterol; 2 g sugars; 1,992 IU vitamin A; 31 mg vitamin C; 48 mg calcium; 1 mg iron; 202 mg sodium; 453 mg potassium
  • Nutrition Bonus: Vitamin C (52% daily value), Vitamin A (40% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, 1½ fat

Reviews 1

October 18, 2019
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By: ChefsMom
I omitted the salt-(sodium restricted diet) and cut the recipe in half- its a great fall recipe since cauliflower is still abundant and fresh fennel is also available from my local farmers market-purchased the garlic, carrots and parsley there also-it keeps well in the refrigerator-so a controlled portion tasty salad!
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