Cauliflower and Arugula Honey Sesame Salad

Cauliflower and Arugula Honey Sesame Salad

Made  times
jassimk 0

"I just love cauliflower and arugula, but never knew how to put them together. I had several attempts and finally came up with this salad. It's a fusion of citrusy and sweet that explodes in your mouth. This is a perfect appetizer if you are serving roasted chicken or seafood."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


50 m servings 277 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Bring a saucepan filled with water to a boil. Add cauliflower, cover, and simmer until barely tender, 2 to 3 minutes. Drain.
  2. Heat 1 teaspoon olive oil in a large skillet over medium heat; cook and stir cauliflower and corn until cauliflower is tender and corn is heated through, about 5 minutes. Stir in sesame seeds, 1 tablespoon honey, turmeric, salt, and black pepper; transfer vegetables to a large bowl.
  3. Whisk parsley, 1/2 cup olive oil, lemon juice, garlic, 1 tablespoon honey, vinegar, Dijon mustard, and soy sauce in a bowl. Season with salt and pepper.
  4. Mix arugula and green onion into cauliflower mixture. Pour parsley dressing over vegetables and toss to combine. Sprinkle oregano over salad. Refrigerate until chilled 20 to 25 minutes.



Made this tonight for dinner and I loved the infusion of the flavors. I personally loved the fresh garlic in there but my kids couldn't take it. May be if making it for children reduce/remove th...

From around the web