Warm Cauliflower Salad

33 Reviews
85% would make this recipe again

Boiled cauliflower with a lemon vinaigrette.

Cauliflower, as its name implies, is a flower growing from a plant (in the cabbage family). The heavy leaves that surround the head protect it from sunlight and do not allow it to develop chlorophyll. Hence, the most common and readily available cauliflower has a white colour. However, beautifully coloured new varieties have appeared in the last few years, so that you can now choose between an orange-yellow type (named "Cheddar"), a green, "broccoli-like" type and a vibrant violet one. They vary in taste and vitamin C content, but they are all delicious and play an important role in reducing the risk of cancer.

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Preparation : 5 min Cooking : 10 min
140 calories/serving


3 cups cauliflower, cut into florets 500 g
1 1/2 tbsp extra virgin olive oil 23 mL
1/2 tbsp lemon juice, freshly squeezed 1/4 lemon
1 pinch salt [optional] 0.2 g


  1. Prepare the cauliflower: Cut it into equal-size florets, then blanch them in a pot of salted boiling water until they are crisp-tender, about 5-6 min.
  2. Pour the oil and lemon juice into a salad bowl, then beat, using a fork, until the vinaigrette is emulsified. Drain the cauliflower, then transfer it to the bowl. Toss well, then serve.

Nutrition Facts Table

per 1 serving (240 g)


% Daily Value




11 g

17 %

Saturated 1.5 g
+ Trans 0 g

8 %


0 mg


30 mg

1 %


10 g

3 %


6 g

24 %


5 g

Net Carbs

4 g


4 g

Vitamin A

1 %

Vitamin C

169 %


3 %


6 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Fibre, Folacin, Vitamin C, Vitamin K
Good source of  :
Manganese, Pantothenic Acid, Vitamin B6, Vitamin E
Source of  :
Iron, Magnesium, Niacin, Phosphorus, Potassium, Vitamin B1, Vitamin B2
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables ½
Fats 2

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33 Reviews (32 with rating only) 85% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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september 28, 2008 | I would make this recipe again

It was very good and the vinaigrette really taste good. There is not that many ways you can serve cauliflower, in a healthy way and this one is very nice and give the cauliflower some "zest" to it.

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