Cauliflower Salad with Capers and Olives

Cauliflower Salad with Capers and Olives

Cauliflower Salad with Capers and Olives

Yield: 4 cups

Serving Size: Serves 2-4

Cauliflower Salad with Capers and Olives

This colorful salad makes a great dish to serve for lunch or as a first course for a fancy dinner.


  • 1 small-medium cauliflower
  • 2 cups of watercress or arugala or radicchio
  • 2 scallions, including one inch of greens, thinly sliced
  • 1 small red onion, halved and thinly sliced
  • 1 cup diced celery heart with leaves
  • 1 small green pepper, julienned
  • 1 cucumber, peeled seeded and chopped
  • 12 olives, with pimento, halved
  • 1 tablespoon capers
  • 1/2 cup parsley


  1. Slice off thin slices of cauliflower, working around the head. Quarter then thinly slice.
  2. Remove large stems from watercress and chop the rest.
  3. Prepare the vinaigrette.
  4. Toss with onions, veggies, greens, olives, capers, and parsley.


Vinaigrette: Keep the dressing on the tart side, a little more vinegar than oil. Prepare vinaigrette -any classic vinaigrette recipe will do. I recommend white wine vinegar, or white balsamic. Red vinegars will discolor the cauliflower. I would also recommend some Dijon mustard (2 tsps is fine) to the vinaigrette. I like to use a classic one part vinegar to three part oil recipe. Use a fruit vinegar for the vinegar part. I LOVE Trader Joe's raspberry vinegar. I also add (blend or whisk) a fresh raspberry or two, a squeeze of lemon, some sea salt and voila! YUMMY! - Tracy Mitchell Griggs


Author: VegFamily

VegFamily is a comprehensive resource for raising vegan children, including pregnancy, vegan recipes, expert advice, book reviews, product reviews, message board, and everyday vegan living.

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