Cauliflower Salad Supreme

Serving size:


    • 1
    • large cauliflower, 2-3 pounds
    • 4 T
    • capers, drained
    • 1⁄2 c
    • pitted and chopped kalamata olives
    • 1 1⁄2 c
    • finely chopped tomatoes
    • 1⁄2 c
    • olive oil
    • 2 T
    • balsamic vinegar
    • 1⁄2 t
    • salt
    • 1
    • large head lettuce
    • half of a large cucumber
20 minutes
Ready in
20 minutes


A deliciously different take on cauliflower that makes a substantial entree salad.

Recipe adapted from Vegetarian Nights by Bonnie Mandoe


Remove leaves from the cauliflower, but keep the core. Cut cauliflower into eight equal slices, carefully keeping them intact. Lay the slices in a steamer and steam until tender, about 20 minutes. Remove steamer from pot to cool. Meanwhile in a small bowl combine the capers, olives, tomatoes, oil, vinegar and salt. Keep to one side. Wash, dry and tear the lettuce and arrange on plates. Slice the cucumber thinly, into about 20 slices. Once the cauliflower has cooled, arrange it on the plates of lettuce, 2 slices per plate. Tuck the cucumber slices decoratively around the cauliflower slices. Spoon the olive caper mixture over the cauliflower, using all the dressing. Serve at room temperature.


These quantities will make 8 servings when served as a side salad.


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