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Crunchy Cauliflower and Tomato Salad

Crunchy Cauliflower and Tomato Salad

Mary P.

"A crisp and crunchy salad that complements any summer picnic or barbeque."
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45 m servings 158 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 47 mg
  • 2%

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.

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  • Prep

  • Ready In

  1. Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a bowl until dressing is smooth.
  2. Mix cauliflower, red onion, parsley, and garlic together in a large bowl. Drizzle dressing over cauliflower mixture; toss to coat. Gently fold tomatoes into salad. Chill salad in refrigerator up to 3 hours before serving.

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Read all reviews 12
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The dressing softens the tomatoes, but the cauliflower stays crunchy. Good idea to try to get the tomatoes and the cauliflower florets about the same size. I didn't chop the cauliflower, just t...

I really enjoyed this recipe. I added some black olives for an additional flavor. Next time I might blanch the cauliflower for a few minutes to soften the veggie. Great summer picnic dish.

Made the basic salad with a few changes: I blanched the cauliflower for 2 minutes in lightly salted water and then into an ice bath. Added 1/2 of a red bell pepper, diced, for color and sweetn...

This is a tasty and colorful way to replace a dinner salad. I found it could marinate for up to 48 hours in the fridge. Great winter salad side.

I used cilantro instead of parsley and worked out great!

I made this without garlic and parsley but it was very very good. Will add garlic and parsley to the leftovers along with our homemade pickled green beans.

With the exception of using green onions rather than the red as instructed, this recipe was great! Even better the next day. I will make again!

This salad is very good. Something different to do with cauliflower. Next time I make it I will just use Italian dressing on it. i made the dressing called for and it was very bland. I add some ...

I will make it again but blanch the cauliflower next time as suggested. Like the idea of some peppers for more color.

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