This crunchy Mediterranean Cauliflower Salad combines raw vegetables and herbs with a zesty dressing in this unique vegan recipe. If you enjoy the flavors of mustard roasted cauliflower and the texture of raw salads, this is the dish for you.
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I cannot believe how easy this was to make and how delicious it is! The recipe was clear and easy to follow, and I love how Amy offered substitutions if needed. That’s rare to find these days. There are so many ways to pair this up or ways to add accompaniments I cannot wait to eat the leftovers, and this will DEFINITELY be on my menu each week! Thank you, Amy!!!
- Barbara
While fresh greens have their place in vegan salads, some of my favorites don't contain a single leaf of lettuce. Instead veggies take center stage in a combination of crave-worthy flavors and textures.
Inspired by my vegan Greek vegetable salad, this Mediterranean Cauliflower Salad is made with a Dijon mustard vinaigrette.
And since the cauliflower doesn't need to be cooked, it's quick and easy to prepare.
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Why you'll love this recipe
- It's easy to make with under 10 ingredients and without any special equipment.
- You can customize it based on your favorite vegetables or what you have on hand.
- It's loaded with Mediterranean flavors and a delicious way to enjoy raw cauliflower.
Ingredients and substitutions
- Dijon mustard: Whole-grain mustard can be substituted.
- Red wine vinegar: Use white wine vinegar or apple cider vinegar as alternatives.
- Olives: For this recipe, I like to use sliced Kalamata olives. But you can substitute your favorite variety. Or leave them out if you don't care for olives.
- Parsley: Any of your favorite fresh herbs can be used in this recipe in place of the parsley. Try dill, oregano, or basil.
- Red onion, cucumber, cherry tomatoes: If these options aren't available, try any variety of onion along with other vegetables such as bell pepper, radishes, and celery.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Pour the dressing in the bottom of a large salad bowl.
- Add the cauliflower and toss well.
- Add the remaining ingredients.
- Toss again and enjoy!
Serving suggestions
Mediterranean Cauliflower Salad is a delicious starter or side dish. In addition, you can make it a complete meal by adding chickpeas or another protein. Or simply serve it with some crusty bread and homemade hummus with sesame seeds.
It also pairs well with dishes such as Greek-style lentil soup or Mediterranean tofu tacos. Or try it with yellow turmeric rice and seasoned chickpeas.
And it's delicious with pasta like Mediterranean penne with zucchini and pine nuts.
Storing
Leftover cauliflower salad can be refrigerated in an airtight container for up to 3 days.
However, I prefer to eat it on the first day when it has the most flavor and crunch. On the following days, you may want to add a little additional Dijon mustard and/or vinegar to refresh it.
More vegan cauliflower recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for community, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Mediterranean Cauliflower Salad
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Ingredients
For the dressing:
- ¼ cup extra virgin olive oil
- 1½ Tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- salt and pepper, to taste
For the salad:
- 4 cups cauliflower, chopped into small pieces (about 1 medium cauliflower)
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, quartered
- ½ cup Kalamata olives, sliced
- ¼ cup red onion, diced
- ¼ cup fresh parsley, chopped
Instructions
- Add the dressing ingredients to a small jar with a lid and shake well to combine. Pour the dressing in the bottom of a large salad bowl. Alternatively, add the dressing ingredients directly to the bowl and whisk to combine.¼ cup extra virgin olive oil, 2 teaspoons Dijon mustard, 1½ Tablespoons red wine vinegar, salt and pepper
- Add the cauliflower to the salad bowl and toss well to coat with the dressing.4 cups cauliflower
- Then add the remaining salad ingredients to the bowl.1 cup cucumber, 1 cup cherry tomatoes, ½ cup Kalamata olives, ¼ cup red onion, ¼ cup fresh parsley
- Toss everything together and serve.
Notes
Nutrition
Nutritional information is an estimation only.
Linda says
Can you make it in the morning and serve at dinner or is it best to eat as soon as you make i?
Amy Katz says
Yes, you can. I hope you enjoy it, Linda!
Laurie says
Tried this last night and both my husband and I really liked it but for us it was missing a little something-will be adding additional fresh herbs from garden next time. Also, we are not vegan and really think some feta cheese would be a great addition. Thank you for your posting and inspiration
Amy Katz says
Thanks Laurie! I appreciate you taking the time to come back and leave a rating and review. 🙂
Rene says
Oh my gosh THANK YOU for this RAW cauliflower recipe! Every Mediterranean cauliflower pasta salad I found cooked the cauliflower to death, and I love it raw! I realize I could just skip the cooking step with any recipe, but I couldn't figure out why everyone was cooking it - maybe I was missing something? Apparently not because here is YOUR recipe, and it's absolutely delicious with the raw cauliflower! Thank you for this as I was really craving pasta salad but trying to avoid the carbs. Plus I have beautiful Persian cucumbers in my garden I need to use. Once my tomatoes are ready, I will definitely make this again.
Amy Katz says
I'm so happy you enjoyed it, Rene, and that you are also a fan of raw cauliflower!
Jamie Smith says
I made a huge bowl of this for my lunch. I did par boil the cauliflower just for a minute. I also added chopped artichoke hearts and chickpeas to make it a complete meal. So yummy!!
Vicky says
Yum yum 😋
Amy Katz says
Glad you enjoyed it, Vicky!
Janet says
What can be subbed for the olive oil? I eat WPFNO because of heart disease. Thank you
Amy Katz says
Hi Janet, you can simply leave out the olive oil. Or you can combine the other dressing ingredients in a blender with a little bit of avocado and water.
Barbara says
I cannot believe how easy this was to make and how delicious it is! The recipe was clear and easy to follow, and I love how Amy offered substitutions if needed. That’s rare to find these days. There are so many ways to pair this up or ways to add accompaniments I cannot wait to eat the leftovers, and this will DEFINITELY be on my menu each week! Thank you, Amy!!!
Amy Katz says
I'm so happy you enjoyed this salad as much as I do, Barbara! 🙂
Faith Bush says
Do u not cook the cauliflower?
Amy Katz says
No, it's a raw cauliflower salad. The dressing will make it soften a little.
Donald Hurren says
I'm thinking of combining the mustard roasted cauliflower with the other ingredients and not roast cauliflower as long so it still has a bite
Amy Katz says
Sounds like a great idea. Please let me know how it turns out!