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Mediterranean Cauliflower Salad Recipe |

Mediterranean Cauliflower Salad

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  • Author: Chelsea Joy
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 servings 1x
  • Category: Side Dish
  • Method: steam, broil
  • Cuisine: Mediterranean


Your summer potlucks just got an upgrade thanks to this paleo & Whole30 Mediterranean Cauliflower Salad! Tender steamed cauliflower serves as a solid base, with roasted bell peppers, olives, red onion, parsley, and a simple dressing to create unmistakable Mediterranean flavor and color.


  • 1 large head of cauliflower, trimmed & cut into florets
  • 1 red bell pepper
  • 1 green bell pepper
  • 1/2 cup thinly sliced red onion
  • 1/2 cup coarsely chopped fresh parsley
  • 1/2 cup coarsely chopped green olives
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon sea salt


  1. Set a steamer basket in a large saucepan. Fill the pan with water up to (but not touching) the bottom of the basket. Bring water to a boil over high heat. Add the cauliflower florets and cover. Steam for 5 to 8 minutes or until tender.
  2. Meanwhile, prep the bell peppers. Halve the bell peppers and remove the seeds. Set the oven to broil on high. Place each bell pepper cut side down on a parchment paper-lined baking sheet. Broil for 5-10 minutes, until tender and skin has blackened in spots. Remove from oven and transfer to a bowl. Cover the bowl with a dish towel and let cool for 5 minutes. Remove the skin (it should slide off fairly easily). Slice into strips.
  3. Transfer cauliflower to a large bowl. Add roasted bell peppers, red onion, parsley, chopped olives, and crushed red pepper. Toss to combine.
  4. Whisk together extra virgin olive oil, lemon juice, red wine vinegar, black pepper, and salt. Pour dressing over vegetables and toss gently.
  5. Cover and let stand at room temperature for 30 minutes to 1 hour. If serving cold, refrigerate up to 4 hours.