Cauliflower Salad Recipe

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Cauliflower Salad
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  1. Cook cauliflower in salted water until tender crisp, about 8 minutes. Drain and drop in a bowl of cold water to cool quickly. Drain.
  2. While cauliflower cooks, mince parsley and chili. Mix all dressing ingredients except oil until well blended, mix in oil and taste. Dressing should have a nice tang but not be too acidic. Add more sugar if nessecary.
  3. Toss cauliflower with parsley, chili and dressing in a large salad bowl. To allow flavors to blend let salad rest for at least 15 minutes before serving or keep in the fridge up to 24 hours. Serve at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 124.13 Kcal (520 kJ)
Calories from fat 82.39 Kcal
% Daily Value*
Total Fat 9.15g 14%
Sodium 98.26mg 4%
Potassium 476.96mg 10%
Total Carbs 8.43g 3%
Sugars 3.53g 14%
Dietary Fiber 3.17g 13%
Protein 3.18g 6%
Vitamin C 76.8mg 128%
Iron 0.2mg 1%
Calcium 38.1mg 4%
Amount Per 100 g
Calories 70.73 Kcal (296 kJ)
Calories from fat 46.95 Kcal
% Daily Value*
Total Fat 5.22g 14%
Sodium 55.99mg 4%
Potassium 271.79mg 10%
Total Carbs 4.8g 3%
Sugars 2.01g 14%
Dietary Fiber 1.81g 13%
Protein 1.81g 6%
Vitamin C 43.8mg 128%
Iron 0.1mg 1%
Calcium 21.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.6
  • 3

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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