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Cuban Cauliflower Salad

Tender cauliflower florets tossed warm in a garlicky citrus dressing with sliced red onion and fresh parsley.

15 minEasyServes 4110 cal/serving

CubanSaladStovetopVegetarianVeganMediterraneanLow CarbHigh FiberHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1 head cauliflower florets, chopped
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lime juice
  • 2 garlic cloves, minced
  • 1/2 cup red onion, thinly sliced
  • 2 tbsp fresh parsley, finely chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. 1

    Bring a large pot of salted water to a boil and cook 1 head chopped cauliflower florets for 5 minutes until tender-crisp.

  2. 2

    Whisk 1/4 cup extra virgin olive oil, 3 tbsp fresh lime juice, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified.

  3. 3

    Drain cauliflower thoroughly and transfer to a serving bowl while still warm.

  4. 4

    Add 1/2 cup thinly sliced red onion and 2 tbsp finely chopped fresh parsley to the bowl.

  5. 5

    Pour the dressing over cauliflower and toss well to combine.

Questions

Can I make Cuban Cauliflower Salad ahead?

Yes, it takes well to being made ahead. Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Cuban Cauliflower Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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