Cauliflower Salad

Discover Cauliflower Salad. Review the available recipe details and open the credited original source for the complete preparation method.

• 1 large cauliflower (about 2 ½ pounds) ↔ Replace
• ⅓ cup roughly chopped almonds or sliced almonds ↔ Replace
• ⅓ cup chopped fresh flat-leaf parsley ↔ Replace
• ⅓ cup chopped fresh basil or additional parsley ↔ Replace
• ⅓ cup roughly chopped tender sun-dried tomatoes ↔ Replace
• ⅓ cup chopped red onion ↔ Replace
• ⅓ cup crumbled feta cheese or roughly chopped Kalamata olives ↔ Replace
• ¼ cup extra-virgin olive oil ↔ Replace
• 2 tablespoons red wine vinegar or 3 tablespoons lemon juice ↔ Replace
• 1 clove garlic, pressed or minced ↔ Replace
• ½ teaspoon dried oregano ↔ Replace
• ½ teaspoon Dijon mustard ↔ Replace
• ½ teaspoon fine salt ↔ Replace
• Pinch of red pepper flakes ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

This page may contain an automatic translation. The original source remains leading.