This Herbed Cauliflower Salad is light, bright and fresh. It’s completely AIP, grain-free, paleo, Whole30 and vegan and totally customizable depending on the season.
This Herbed Cauliflower Salad is the perfect side! It’s made with raw cauliflower, crunchy cucumber, roasted asparagus and a variety of fresh herbs that add loads of flavor and totally customizable depending on the season and what you have on hand.
Cauliflower is high in fiber, full of nutrients including vitamins C, K, and B and a go-to for many in recent years as a substitute for rice, mashed potatoes and as a key ingredient in pizza crusts. But you don’t need to be a cauliflower fan to enjoy this salad!
One of the keys to this recipe is getting the cauliflower nice and fine so that it’s fluffy and easily absorbs the dressing. With incorporation of so many fresh herbs and a variety of crunchy and roasted vegetables, you’ll hardly believe the base of this salad is raw cauliflower. The dressing for this salad is intentionally light to allow the fresh ingredients to shine!
Here’s what you’ll need for this recipe:
- Asparagus – not in season? try roasted broccoli
- Olive Oil
- Apple Cider Vinegar
Herbed Cauliflower Salad FAQs
Can I use frozen cauliflower in this salad?
I wouldn’t suggest using frozen cauliflower because of its high water content. You want to use fresh cauliflower so that it’s dry, crispy and crunchy.
Can I make this without a food processor?
If you don’t have access to a food processor, I’d suggest cutting the head of cauliflower into a few large sections and grating it one section at a time.
Can I store or make this salad ahead?
This salad holds together really well when dressed in advance, so it’s perfect for making ahead and/or using as leftovers. I love adding leftovers to a bed of spinach/greens to bulk it up and stretch it even further.
What can I pair this with?
Looking for more tasty cauliflower recipes? Try one of my favourite summer recipes for Grilled Cauliflower SteaksPrint