Italian Crunchy Cauliflower Salad

Italian Crunchy Cauliflower Salad is BIG on flavor, perfect for a gathering (or meal prep), and is utterly delicious. It’s also not dressing-heavy, so you don’t have to worry about this deliciousness turning soggy on you. Flavored with red onion, olives (black and green, because of course!), oregano, basil, and MORE, it’s one satisfying salad everyone can enjoy! {Vegan and Paleo}

Spiriteds, I do not know what it is about this salad, but I absolutely lose my ever-lovin’ chill whenever I make it. Is it because of the smooth butterhead lettuce or the the crunchy cauliflower? Very possibly yes. Is it because of the olives, both black AND green, and the red onion? Also very likely yes. Ooh, and what about the light, drizzly dressing? Definitely for sure yes.

Italian Crunchy Cauliflower Salad is deliciousness served right on a platter, literally according to these photos. And it’s a crowd pleaser. Even the girls love to nibble their way through the layers of this succulent, savory salad. And they would straight up tell me if this salad was no good.

This paleo and vegan salad recipe is perfect for spring and summer. But I also think it’s a great stand-in during family gatherings in fall and winter. Everyone scoops up a serving of this tasty goodness, plops into chairs around the family table, and starts yammering all the details. Or maybe that’s just my family. Nonetheless, this salad is ready for the reunions in winter or the cozy gatherings on the deck in summer. It’s here if you want something different for dinner because your weekly menu is in a rut AGAIN. And it’s here if you want something to take to work. 

Honestly, you can’t go wrong. So grab a colander and a mixing bowl, and let’s get crunching! 

Italian Crunchy Cauliflower Salad is

• Paleo
• Vegan
• Briny, savory, and delicious
• Perfect for meal prep
• Easy to prepare ahead of time, if desired

Layer or toss this salad when you’re ready to serve it up and then ENJOY! It’s a light yet filling dish everyone can enjoy! We also love to nibble on the leftovers throughout the week.

Italian Crunchy Cauliflower Salad ingredients

For the salad

• Cauliflower. For best results, use super-fresh cauliflower. None of that “few days past its prime” business. There may be A LOT of bold flavors in this salad, but even they won’t cover for a head of cauliflower that’s been sitting in the fridge too long. To avoid this problem, I like to by my cauliflower a day before I plan to make the salad. Or day of if I am making it ahead for a gathering.
• Butterhead lettuce. It’s, well, buttery. And it boasts a neutral, not-to-earthy flavor. So it complements the stronger flavors particularly well. But you don’t HAVE to do it that way. You can use whatever variety you’ve got. Spinach, romaine, and iceberg come to mind. Even arugula, with it’s slightly bitter flavor, would be worth a try.
• Olives. Black AND green. I’ve made this using large green olives and small salad olives. Both work well. 
• Red onion. Adjust this to your preference. I don’t usually add more than half a cup. And if you don’t have red onion lying around, then white or yellow onions will also work.

For the dressing

• Olive oil. You don’t need anything fancy or expensive.
• Lemon juice: I add just a splash, about a teaspoon. You can add more, if you’d like.
• Fresh garlic. I start with one large clove, if I have it, and then add more as desired.
• Dried spices and seasonings: Oregano, parsley, basil, sea salt, and coarse black pepper.

How to make Italian Crunchy Cauliflower Salad

1. Break the cauliflower into tiny florets. Rinse and drain the florets, and then set them aside in a large mixing bowl. Next, rinse the butterhead lettuce leaves, let them drain, pat them dry, and then tear them into strips. Set them aside, as well, apart from the cauliflower florets.
2. Next, slice the black and green olives and dice the red onion. Add them to the mixing bowl with the cauliflower florets.
3. In a jar, combine the olive oil, pressed garlic clove, oregano, parsley, basil, sea salt, and coarse black pepper, and then stir it briskly.
4. When you’re ready to serve the salad, add the lettuce to a large mixing bowl or platter and then layer it with the cauliflower mixture. Next, drizzle the olive oil dressing over the top. Alternatively, you can add the dressing to the cauliflower mixture first, if desired. Serve the salad in a layer fashion (pictured) or toss everything together. Serve and enjoy!
5. Refrigerate leftovers and consume within about three days.

Make ahead/meal prep options

Italian Crunchy Cauliflower Salad doesn’t go too heavy on the dressing, so you can actually get away with throwing everything together without the ingredients turning soggy. But let’s say you don’t want to risk it. In that case, I suggest storing the lettuce in one container, the dressing in another, and the cauliflower/olives/onion mixture in another. When you’re ready to serve up at your gathering, throw everything together and serve. You could prep this the day before, easily.

For meal prep, add the olive oil dressing first, then the cauliflower/olives/onion mixture, followed by the lettuce. When you’re ready to lunch, then shake the jar and start crunching! Meal prep jars will last about three days, maybe a little longer, depending on how fresh the lettuce and cauliflower were at the start.

More Mediterranean flavors!

Inspired by everything from office potlucks to The Gram’s family recipes, these flavors bring out the best in what oregano and basil have to offer!

• Gluten-Free Italian Pasta Salad
• Broccoli Cauliflower Greek Salad
• Marinated Greek Olives
• Homemade Italian Salad Dressing

Serve up and ENJOY, Spiriteds! Stay wild and know that I’m glad you’re here. 🩷

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