Purple Cauliflower Salad Recipe

OMG, have you ever seen a salad that’s as gorgeous as this purple cauliflower creation? Not only does it make me feel like a total health guru, but with those toasted almonds and crumbled feta, it’s basically a flavor party in my mouth!

I love creating vibrant dishes, and this Purple Cauliflower Salad is both a feast for the eyes and a nutritional powerhouse. The hearty purple cauliflower provides a colorful base while red onion, cherry tomatoes, and fresh parsley add layers of flavor.

Nutrient-rich ingredients like toasted almonds and crumbled feta cheese elevate this salad into a satisfying dish. A simple dressing of olive oil, lemon juice, and Dijon mustard ties everything together beautifully.

Purple Cauliflower Salad Recipe Ingredients

• Purple Cauliflower: Packed with fiber and antioxidants, boosts immune health.
• Red Onion: Adds a sharp, tangy flavor, rich in vitamin C and antioxidants.
• Cherry Tomatoes: Juicy and sweet, provides vitamin C and lycopene.
• Parsley: Fresh and vibrant, a source of vitamins K, C, and A.
• Almonds: Crunchy texture, a great source of healthy fats and protein.
• Feta Cheese: Creamy and tangy, adds calcium and a touch of saltiness.
• Olive Oil: Heart-healthy fat, enhances flavor and aids nutrient absorption.
• Lemon Juice: Brightens flavors, provides vitamin C and a zesty tang.

Purple Cauliflower Salad Recipe Ingredient Quantities

• 1 medium head purple cauliflower, cut into small florets
• 1/4 cup red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup sliced almonds, toasted
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

How to Make this Purple Cauliflower Salad Recipe

1. Begin by preparing the cauliflower. Wash and dry the head of purple cauliflower, then cut it into small florets.

2. In a large mixing bowl, combine the cauliflower florets with the thinly sliced red onion and halved cherry tomatoes.

3. Add the chopped fresh parsley and toasted sliced almonds to the bowl.

4. In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and minced garlic until well combined.

5. Pour the dressing over the cauliflower mixture and gently toss to ensure all ingredients are evenly coated.

6. Season the salad with salt and pepper to taste, adjusting as needed.

7. Gently fold in the crumbled feta cheese, being careful not to break the florets.

8. Transfer the salad to a serving dish or platter.

9. Refrigerate the salad for at least 30 minutes to allow the flavors to meld.

10. Serve chilled or at room temperature, and enjoy!

Purple Cauliflower Salad Recipe Equipment Needed

1. Cutting board
2. Chef’s knife
3. Salad spinner or clean kitchen towel
4. Large mixing bowl
5. Small mixing bowl
6. Whisk
7. Measuring cups and spoons
8. Salad tongs or serving spoon
9. Serving dish or platter
10. Refrigerator

FAQ

• Can I use white cauliflower instead of purple?
  Yes, white cauliflower can be used as a substitute, though the visual appeal will be different.
• Is there a substitute for feta cheese?
  You can use goat cheese or leave it out for a dairy-free option.
• How can I make this salad vegan?
  Simply omit the feta cheese or replace it with a vegan cheese alternative.
• What can I use instead of almonds?
  Try using walnuts, pecans, or sunflower seeds for a different crunch.
• Can I prepare this salad ahead of time?
  Yes, you can prepare the components ahead of time and combine them just before serving. Keep the dressing separate until ready to serve to keep the salad fresh.
• What other herbs can I use instead of parsley?
  Cilantro or basil can be great alternatives to parsley in this salad.
• Is there a recommended serving temperature?
  The salad is best served chilled or at room temperature.

Purple Cauliflower Salad Recipe Substitutions and Variations

• 1 medium head purple cauliflower, cut into small florets — 1 medium head white or orange cauliflower
• 1/4 cup red onion, thinly sliced — 1/4 cup shallots, thinly sliced
• 1/2 cup cherry tomatoes, halved — 1/2 cup diced red bell peppers
• 1/4 cup fresh parsley, chopped — 1/4 cup fresh cilantro or basil, chopped
• 1/4 cup crumbled feta cheese — 1/4 cup crumbled goat cheese

Pro Tips

1. Enhance the Texture For an added crunch, you can roast the cauliflower florets at 400°F (200°C) for about 20 minutes before mixing them with the other ingredients. This will give your salad a richer, nutty flavor and a delightful texture.

2. Optimize the Dressing To ensure the dressing clings to the cauliflower and other ingredients, let it rest for 10 minutes after mixing. This allows the flavors to meld and the garlic to infuse more effectively into the dressing.

3. Customize the Taste If you prefer a bit more tang, add a teaspoon of apple cider vinegar to the dressing. This will complement the lemon juice and add another layer of flavor to the salad.

4. Prevent Soggy Almonds To retain the crunchiness of the toasted almonds, add them just before serving instead of mixing them in advance. This keeps them from absorbing too much moisture from the salad.

5. Intensify the Color If you’re keen on maintaining the vibrant color of the purple cauliflower, blanch it briefly in boiling water for 2–3 minutes, then plunge it into ice water before adding it to the salad. This helps preserve the bright hue.