Look at this colorful Venezuelan cauliflower salad. It makes a delicious side dish and is so easy to make. The best part: it last for more than a week in the refrigerator, so it’s perfect for those who like to make weekly meal prep.
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Why you will love this salad?
Not only is this salad delicious and flavorful. I love its bright colors, provided by the yellow and red bell peppers. I also like its texture: the cauliflower is firm but tender, and the finely chopped red onions and peppers are crispy.
But I also love how easy it is to make this salad. This healthy cauliflower salad is made with fresh produce and a delicious vinaigrette. The star ingredient is the cauliflower, that I cut into medium-large florets. The rest is to cook the florets in salty boiling water for 2 minutes, strain them and let them cool down.
In the meantime, make a vinaigrette with extra virgin olive oil, honey, red wine vinegar, sea salt, and white pepper. Once the cauliflower is at room temperature, put it in a bowl, add the fresh vegetables: peppers, onion, and dress with the vinaigrette.
Can I make this salad with raw cauliflower?
The answer to this question is yes: if you like, you can make raw cauliflower salad. I prefer blanching my cauliflower for a better texture, though.
How to pair this cauliflower salad
This is an everyday Venezuelan salad. This cauliflower is the perfect complement for fish, chicken, or beef, like our coleslaw, beet salad, wheel salad, or potato salad.
How to store this salad
This salad lasts about a week when saved in an airtight container, including Mason jars, in the refrigerator.
Why is cauliflower good for you
I love cauliflower. It’s delicious and nutritious. According to the US Department of Agriculture, it’s very nutritious and low in calories. One cup of raw cauliflower, about 100 grams, provides 299 mg of potassium, 44 grams of phosphorus, 22 grams of calcium, 15 mg of magnesium, plus vitamin C, and only 25 kcal.
In addition, cauliflower is super versatile: you can blanch it, roast it, shred it to make cauliflower rice, and transform it into a creamy puree or soup. And as if all that is not enough, it’s cheap and available all year round.
Easy to make Venezuelan cauliflower salad recipe
The following is the recipe card for my colorful and delicious salad. Give it a try, and I promise you’ll love it.
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Venezuelan Cauliflower Salad
Ingredients
- 4 cups cauliflower florets
- 1/3 cup red onion finely chopped
- 1/3 cup red bell pepper finely chopped
- 1/3 cup yellow bell pepper finely chopped
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon white pepper freshly ground
- 1 tablespoon honey
- Coarse sea salt
- 2 tablespoons fresh curly parsley chopped
Instructions
- Add 1 1/2 teaspoons of salt to a pot with boiling water.
- Add the cauliflower florets and cook them for 45 seconds up to 2 minutes.
- Strain the cauliflower and let it cool down completely.
- Place the cauliflower in a mixing bowl, add the onion, red and yellow bell pepper, and reserve.
- Make a vinaigrette with olive oil, red wine vinegar, honey, white pepper, and a pinch of salt.
- Drizzle the salad with the vinaigrette and stir until well combined and serve, or refrigerate until serving time.
Nutrition
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