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Cold Cauliflower Salad with Green Olives and Capers

October 5, 2016 By justalittlebitofbacon 4 Comments

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Click here for details.

Cauliflower, green olives, capers, celery, and plenty of fresh parsley are all tossed with a mustard-y sherry vinaigrette to make a salad which will be welcome on any table! And this cold cauliflower salad is definitely welcome on our table. It’s been one of our family favorites for years now. As soon as I see heads of cauliflower show up at the farmer’s market, I snag one and make this salad!

Cold cauliflower salad is a great year-round salad filled with tender cauliflower, briny capers, meaty green olives and plenty of fresh parsley. | justalittlebitofbacon.com

Hello, all!

I’m not sure when I first started making cauliflower and green olive salad, but I do know it’s been one of my daughter’s favorite salads since she was in kindergarten. I’ve even made it for her birthday dinner a few times! That is how much she loves it.

Really, how can you go wrong with a salad good enough for my daughter’s birthday dinner? šŸ™‚

If she were writing this, she would say it should have plenty of olives, never ever forget the capers, and make sure the cauliflower is nice and tender. And I can’t argue with that. Those are all very important parts of the salad.

Notice anything she missed?

Yeah, she is not a fan of celery. As far as she’s concerned, the celery is optional. But I love it and I love the crunch it adds. For her birthday, I skipped the celery, but the rest of the time it stays in.

Cold cauliflower salad is a great year-round salad filled with tender cauliflower, briny capers, meaty green olives and plenty of fresh parsley. | justalittlebitofbacon.com

Though this cold cauliflower salad could go with anything, I love to serve it with Mediterranean or Italian dishes, like Slow Cooker Chicken Cacciatore, Easy Spinach Manicotti, or Tender Braised Italian Meatballs. Tonight I’m having it with Pan Roasted Chicken Thighs Dijon.

Another thing that’s great about this salad, it that it keeps so well. You can make it a day or two ahead and it’ll still be tasty. If you’re going to make it earlier than the morning of, I might hold off on the parsley. It does get a little less perky after a day. However, I’ve eaten leftovers on many occasions and had no issues with the parsley even after a couple of days.

Not that you need to make it ahead! It’s quick and easy to make and I have no trouble whipping it together while the rest of dinner cooks.

Cold cauliflower salad is a great year-round salad filled with tender cauliflower, briny capers, meaty green olives and plenty of fresh parsley. | justalittlebitofbacon.com

If you try my recipe for Cold Cauliflower Salad, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.

You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.

– Happy Eating, Annemarie

Cold cauliflower salad is a great year-round salad filled with tender cauliflower, briny capers, meaty green olives and plenty of fresh parsley. | justalittlebitofbacon.com
Print Recipe
5 from 2 votes

Cold Cauliflower Salad with Green Olives and Capers

Cold cauliflower salad is a great year-round salad filled with tender cauliflower, briny capers, meaty green olives and plenty of fresh parsley.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Cuisine: Mediterranean
Keyword: cauliflower salad, italian cauliflower
Servings: 4 servings
Calories: 175kcal
Author: justalittlebitofbacon

Ingredients

Salad

  • 1 medium head of cauliflower, cut into bite-sized florets
  • 2 scallions, thinly sliced (about 1/3 cup)
  • 4 medium stalks celery, thinly sliced (about 1 cup)
  • 1/2 cup sliced pitted green olives
  • 2 tbsp capers
  • 2 tbsp fresh chopped parsley

Sherry Vinaigrette

  • 2 tbsp sherry vinegar
  • 4 tbsp extra virgin olive oil
  • 1 tsp mustard, such as country dijon
  • 1 clove garlic, finely minced
  • 1/2 tsp kosher salt

Instructions

  • Set out a bowl of ice water. Cook the cauliflower in a large pot of well salted water until tender, about 4-5 minutes, then plunge into the ice water to stop the cooking. Drain and blot the cauliflower well with a cloth until dry.
  • In a large serving bowl, mix together the cauliflower, scallions, celery, olives, capers, and parsley.
  • Whisk together all the dressing ingredients in a small bowl. Pour the dressing over the cauliflower and toss to combine. Serve cold or at room temperature.

Notes

  • Blanching the Garlic: If you prefer a milder garlic flavor, dip the garlic into the boiling water for the cauliflower for 30 seconds and then either mince or press the garlic for the dressing.
  • Where to Find Pitted Green Olives: Goya makes Pitted Unstuffed Cocktail Olives. Or you can use Mezzetta Pitted Castelvetrano Olives.
  • Sherry Vinegar: I couldn't find the brand I had been buying (Napoleon Sherry Vinegar) so I switched to Columela Sherry Vinegar. This vinegar has a really nice mellow flavor and it tastes great in a salad.

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Filed Under: 15 minutes or less, gluten free, holiday favorites, recipe, salads, side dishes, thanksgiving feast, vegan, vegetable dishes, vegetarian Tagged With: capers, cauliflower, celery, olives, parsley, scallions

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Comments

  1. Joanne says

    November 16, 2019 at 9:25 pm

    5 stars
    Thanks for sharing this wonderful and healthy recipe! I followed the recipe to a T except I chopped fresh basil. It was absolutely delicious!

    Reply
    • justalittlebitofbacon says

      November 19, 2019 at 8:45 am

      I’m glad you enjoyed it and the basil addition sounds lovely!

      Reply
  2. Julia says

    October 7, 2016 at 3:33 pm

    What an interesting salad this is! Just bought a huge head of cauliflower that could be used for this salad as well! Thanks for the idea!

    Reply
    • justalittlebitofbacon says

      October 7, 2016 at 4:24 pm

      Making this salad sound like an excellent way to use up some cauliflower! But I might be biased, since I really do love it. šŸ™‚

      Reply

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Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

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