About this recipe
Madly in love with this Mediterranean cauliflower salad, it could also be called a healthy Mediterranean salad, vegan cauliflower salad, or raw cauliflower salad. Whatever you want to call it, I’m sure you will love it.
Why will you love this raw cauliflower salad?
Let me tell you why. The crunchiness of the cauliflower, the freshness of the cucumbers and tomatoes, the brightness of the lime juice and fresh herbs, and the saltiness of the black olives make this raw veggie salad out of this world. You have to try it; it is the best.😉
INGREDIENTS TO MAKE THE CAULIFLOWER SALAD
- Cauliflower – Fresh and firm. White, purple, or green varieties all work.
- Cucumber – Persian or English cucumbers are best.
- Tomatoes – Roma, cherry, or grape tomatoes are all great.
- Red onion – Dice it small, or soak in ice water for a milder flavor and extra crunch.
- Black olives
- Fresh herbs
- Citrus
- Olive oil + salt
🔥TIP -FOR RAW ONIONS
Soaking red onions in iced water makes them less harsh and adds a clean crunch. A game-changer for salads
How to make the raw cauliflower salad?
Then you add the rest of the ingredients and mix carefully. Taste and adjust seasoning if you need to.
When you have your cauliflower in pieces and ready to go put in a big salad bowl, I love to use big salad bowls because I like to have that extra room to mix everything up.
how to cut cauliflower for salad?
- Option 1: Thinly slice with a knife.
- Option 2: Cut into chunks and pulse in a food processor until it resembles coarse crumbs or “cauliflower rice.”
- Option 3: Use a box grater.
TIP
Cauliflower has a bit of a smell when processed raw, especially when you use your food processor. It’s normal and goes away once mixed with the other ingredients.
Variations
- Add crumbled vegan feta or chopped roasted almonds for richness.
- Swap red onion for green onions, Mexican pickled onions or shallots.
- Add cooked chickpeas or lentils for extra protein.
- Sprinkle za’atar on top for a Middle Eastern twist.
Home cook to home cook tips
- Don’t overcrowd the food processor—it helps avoid soggy cauliflower.
- If you have cauliflower leaves or stems left, save them! Roast them, blend into soup, or even share with your dog—mine loves them. 🐶
- This salad gets even better after a few hours in the fridge.
Mediterrenean Cauliflower Salad
Ingredients
- 1 small cauliflower
- 1 English cucumber
- 2 to matoes diced or sliced
- 3 tablespoons chopped red onion
- 1/3 cup pitted black olives
- 1/3 cup lemon juice
- 3 or 4 tablespoons of olive oil
- 1/3 cup chopped fresh mint or mint
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- pinch of salt
Instructions
- Chop the cauliflower as small as you want and put it in a large salad bowl.
- Mix it with lemon juice and olive oil.
- Put the rest of the ingredients and mix carefully.
- Try for seasoning and adjust salt, lemon, herbs, etc. if needed.
- Serve immediately.
Notes
- Option 1: Thinly slice with a knife.
- Option 2: Cut into chunks and pulse in a food processor until it resembles coarse crumbs or “cauliflower rice.”
- Option 3: Use a box grater.
- A bowl of classic hummus
- Hummus with sautéed mushrooms
- A hearty vegan burger
- Cold pasta salad or warm pita bread
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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