Tricolor Cauliflower Salad


  • 3 cups purple, orange, and Romanesco cauliflower*
  • 3 tablespoons olive oil
  • 1 ½ tablespoons lemon juice
  • ¼ cup chopped scallions
  • ¼ cup chopped cilantro
  • coarse sea salt and ground pepper to taste

Cut the cauliflower up into small florets. If it’s young, and fresh from the farm, you can simply eat it raw. Otherwise, you may want to steam it for two or three minutes, so that it retains its color and crispness but develops a slightly more tender texture.

Whisk together in a medium bowl:

  •  3 T. olive oil
  •  1 T. lemon juice

Coat the cauliflower with the dressing. Add the chopped scallions and cilantro. Serve at room temperature.

*plain ol’ white cauliflower will taste just as good, of course, if you can’t find its more striking siblings!

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Nutrition Information

Tricolor Cauliflower Salad

Servings per Recipe: 3

Amount per Serving

Calories:  149

Calories from Fat:  122

Total Fat:  13.6g

Saturated Fat:  1.9g

Cholesterol:  0mg

Sodium:  32mg

Potassium:  342mg

Carbohydrates:  6.6g

Dietary Fiber:  2.8g

Protein:  2.2g

Sugars:  2.8g

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