Purple Cauliflower Salad with Caper-Lemon-Dressing

Purple Cauliflower Salad

A quick and simple recipe for an unpredictably delicious cauliflower salad. Makes a tasty and healthy side dish whether for lunch, dinner or your next BBQ!
Course Side Dish
Category Mediterranean
Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Calories 265 kcal
Autor elle


  • 3 cloves ,garlic minced
  • 3 tablespoons freshly squeezed lemon juice
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons capers (in brine), drained
  • sea salt and freshly ground pepper, to taste
  • 50 g almond slivers, lightly toasted
  • 600-700 g cauliflower, cut into florets
  • generous handful parsley, chopped (about 4 tablespoons)


  1. In a small bowl, mix together the garlic, lemon juice, olive oil, and capers. Season with salt and pepper, to taste and set aside.
  2. Fill the bottom of a large saucepan with 5-6 cm of water. Set up the steamer basket and put in the cauliflower florets. Cover with a tight fitting lid and steam over medium-high heat. Steam for about 5-7 minutes until, the cauliflower is tender but still has a crunch. Transfer the cauliflower to a serving bowl.
  3. Meanwhile, using a dry skillet, lightly toast the slivered almonds until golden brown. Remove from the pan and set aside.
  4. Add the dressing and fresh parsley to the cauliflower and gently toss to combine. Sprinkle with the toasted almonds. Serve slightly warm at room temperature and enjoy!