Cauliflower Salad

Fresh cauliflower is a beautiful thing which can be used in so many different ways. This marinated salad makes a great accompaniment to a barbecue, to use in place of a vegetable and is a great vegetarian dish.

Penzey spices are my absolute all-time favourite spices. If you have not tried Penzey spices, then check out their website or visit one of their stores and experience the difference for yourself. In this recipe, I am using Penzey’s Greek Seasoning, which is a blend, and really brings the flavors of the vegetables in this marinated salad together.

One of the other great things about this dish is the “make ahead” factor. You can prepare this early in the day (or the day before) and have it in the refrigerator while you are putting the rest of your meal together.


  • 1 head cauliflower – lightly cooked, then chopped
  • 2 C finely chopped onion (or substitute some green scallions)
  • 2 C chopped, seeded tomatoes
  • 1 can chick peas – drained
  • 1 to 2 cloves garlic, grated on a rasp (or very finely chopped)
  • 1 tsp. finely chopped jalapeno (seeds and membrane removed) – up to 1 Tbsp.
  • 1 tsp salt (plus more for cooking water)
  • 1 tsp ground pepper
  • 2 Tbsp. Penzeys Greek Seasoning (salt, oregano, marjoram, lemon peel)
  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar


Prepare cauliflower by placing it upside-down and cutting out the stem, leaving the entire head and florets intact.

Hold the knife at a 45-degree angle and cut all the way around to release the stem

In a medium saucepan with tight fitting lid, fill 1/3 with water and 1 Tbsp. salt. Add whole head of cauliflower, cover and bring to boil over high heat. Reduce to low and cook ONLY 3 minutes more.

Remove from heat and immediately run cool tap water into the pan to begin cooling cauliflower. Flush until water runs cool, then add a dozen ice cubes to the water in the pan to fully cool the cauliflower.

After 5 to 10 minutes (when ice cubes have melted), drain and remove cauliflower to a cutting board. Coarsely chop cauliflower into ½ inch pieces.

Add remaining ingredients and spices, and stir to combine. Serve at room temperature or it’s best to refrigerate at least a couple of hours (or overnight) before serving. Holds up well for a few days in the refrigerator.

This is a great make-ahead dish, and then you just pull it from the refrigerator before the meal.


If the head of cauliflower is bigger, then up the rest of the ingredients so that you add 3 cups onion & tomatoes, and 2 cans chick peas. Adjust spices and dressing accordingly. 

Also, you may add chopped parsley, before serving, to add a fresh green finish.

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