Purple Cauliflower Salad


  • 1 head purple cauliflower
  • olive oil to coat
  • 1/2 teaspoon salt
  • zest of one lemon
  • 2 scallions, sliced
  • 2 Tablespoons capers (optional)
  • 1/2 cup Italian parsley, chopped


  • 1/4 cup olive oil
  • 2 Tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Optional Garnishes: Pickled onions, kalamata olives, marcona almonds, chili flakes, shaved pecorino


  1. Preheat oven to 425°F.
  2. Cut cauliflower into bite-sized florets, lightly toss in olive oil, salt and lemon zest.
  3. Spread out on a parchment-lined baking sheet.
  4. Roast 25 minutes, or until fork-tender, turning halfway through. Let cool.
  5. Make the dressing, whisking all in a bowl.
  6. Toss salad ingredients the dressing in a large serving bowl. Enjoy!

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