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Cauliflower Salad Bowl

Rated as 4.8 out of 5 Stars

"This summer salad is high on taste but low on calories. It's refreshing with a steak or barbecue chicken."
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4 h 15 m servings 168
Original recipe yields 8 servings


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  1. Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl.
  2. Whisk canola oil, vinegar, lemon juice, salt, sugar, and black pepper together in a bowl until smooth; pour over vegetable mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, 4 hours to overnight.


  • Cook's Note:
  • Substituting olive oil may alter the flavor. I recommend marinating this salad overnight.

Nutrition Facts

Per Serving: 168 calories; 16 6.6 1.4 0 753 Full nutrition

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Read all reviews 3
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Really good. After tasting it as constructed from the recipe, my wife and I decided that--though the recipe was very good as written--we prefer a mixture that is sweeter. So we incrementally add...

This was really easy to make and very tasty. I mixed Kalamatta olives and green olives and added some carrot shavings. Colorful too.

I ate if for lunch today and my taste buds were so happy! I did add tomatoes, cucumber and a tad Parmesan cheese...delicious. I will make again for lunch.