Here’s a fresh, crunchy, and vibrant Cauliflower & Cherry Tomato Salad recipe 🥗🍅—healthy, easy, and full of flavor:
Ingredients (serves 2–3)
- 1 small head cauliflower, cut into small florets
- 1 cup cherry tomatoes, halved
- 2–3 green onions, thinly sliced (optional)
- 2–3 Tbsp fresh parsley or basil, chopped
- 2 Tbsp olive oil
- 1 Tbsp lemon juice (or more to taste)
- 1 tsp Dijon mustard (optional, for a little zing)
- Salt & black pepper, to taste
- Optional toppings: feta cheese, toasted nuts, or seeds
Instructions
1. Prepare cauliflower
- Option 1: Raw & crunchy – simply cut into small florets.
- Option 2: Lightly roasted – toss florets with 1 Tbsp olive oil, salt, and pepper; roast at 400°F (200°C) for 15–20 minutes until lightly golden but still crisp.
2. Prep tomatoes & herbs
- Halve cherry tomatoes and slice green onions.
- Chop fresh parsley or basil.
3. Make dressing
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard (if using), salt, and pepper.
4. Combine
- In a large bowl, mix cauliflower, cherry tomatoes, green onions, and herbs.
- Drizzle with dressing and toss gently.
5. Serve
- Optional: sprinkle with feta, toasted almonds, sunflower seeds, or pumpkin seeds for extra texture and flavor.
- Best served fresh, but can be chilled for 30 minutes for a slightly marinated flavor.
Tips
- Use different colored cherry tomatoes for a more visually appealing salad.
- Add a little garlic or shallot to the dressing for extra depth.
- Roasting cauliflower brings out a sweeter flavor, while raw keeps it crunchy and refreshing.
I can also give a protein-packed version with chickpeas or grilled chicken that keeps it light but more filling.
Do you want me to make that version?