Cauliflower, Carrot, and Olive Salad

Cauliflower and florets

Here’s an easy salad  of lightly cooked cauliflower and raw carrots, with lots of extra flavor from parsley, olives, and sunflower seeds. I like to make this as part of a meal of cool dishes in the summer, either with a cold soup, or with two additional interesting salads. Adapted from Vegan Express by Nava Atlas.

Serves: 4 to 6

  • 1 small head cauliflower, cut into bite-sized florets
  • 1 cup baby carrots, halved lengthwise if thin, quartered lengthwise if thick
  • 1/2 cup pitted black olives, preferably oil-cured
  • 1/4 cup minced fresh parsley or cilantro, or more, to taste
  • 2 scallions, thinly sliced
  • 1/4 cup vinaigrette, homemade or store-bought, or as needed to moisten
  • Salt and freshly ground pepper to taste
  • 2 to 3 tablespoons toasted sunflower seeds

Place the cauliflower in a skillet with a small amount of water. Cover and steam for 3 to 4 minutes, just until tender-crisp.

Transfer the cauliflower to a colander and refresh under cool water. Drain well. Combine the cauliflower with the remaining ingredients. Toss well. Serve at once, or cover and refrigerate until needed.


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