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Crunchy Cauliflower and Tomato Salad

Rated as 4.56 out of 5 Stars

"A crisp and crunchy salad that complements any summer picnic or barbeque."
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Ingredients

45 m servings 158 cals
Original recipe yields 6 servings

Directions

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  • Prep

  • Ready In

  1. Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a bowl until dressing is smooth.
  2. Mix cauliflower, red onion, parsley, and garlic together in a large bowl. Drizzle dressing over cauliflower mixture; toss to coat. Gently fold tomatoes into salad. Chill salad in refrigerator up to 3 hours before serving.

Nutrition Facts


Per Serving: 158 calories; 12.7 g fat; 9.8 g carbohydrates; 3.2 g protein; 0 mg cholesterol; 47 mg sodium. Full nutrition

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Reviews

Read all reviews 14
  1. 16 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

The dressing softens the tomatoes, but the cauliflower stays crunchy. Good idea to try to get the tomatoes and the cauliflower florets about the same size. I didn't chop the cauliflower, just t...

Most helpful critical review

Raw garlic and onion made this really bitter...not nice

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The dressing softens the tomatoes, but the cauliflower stays crunchy. Good idea to try to get the tomatoes and the cauliflower florets about the same size. I didn't chop the cauliflower, just t...

Made the basic salad with a few changes: I blanched the cauliflower for 2 minutes in lightly salted water and then into an ice bath. Added 1/2 of a red bell pepper, diced, for color and sweetn...

I used cilantro instead of parsley and worked out great!

This salad is very good. Something different to do with cauliflower. Next time I make it I will just use Italian dressing on it. i made the dressing called for and it was very bland. I add some ...

I really enjoyed this recipe. I added some black olives for an additional flavor. Next time I might blanch the cauliflower for a few minutes to soften the veggie. Great summer picnic dish.

This is a tasty and colorful way to replace a dinner salad. I found it could marinate for up to 48 hours in the fridge. Great winter salad side.

I made this without garlic and parsley but it was very very good. Will add garlic and parsley to the leftovers along with our homemade pickled green beans.

Delicious! Definitely will do again. Nice change to regular salad or side dish.

Raw garlic and onion made this really bitter...not nice