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Tri-Color Cauliflower Salad

Tri-Color Cauliflower Salad - A light and zesty salad made with rainbow cauliflower. Great for summer cookouts!

Inspiration for today’s Tri-Color Cauliflower Salad came to me at the supermarket.  I was shopping for a few items, when I spotted a display of different colored cauliflower – and that was enough to inspire this recipe!

In addition to the white, orange and green cauliflower we used in this Tri-Color Cauliflower Salad – you can sometimes find purple cauliflower as well.  (I would have bought that for our salad too if I could have!)

Tri-Color Cauliflower Salad - A light and zesty salad made with rainbow cauliflower. Great for summer cookouts!

These colorful cauliflowers are naturally occurring varieties, and they are said to contain more nutrients than the more common white cauliflower. We didn’t notice a huge difference in taste among the different colors – but some other online articles claim there is a difference in flavor too.

This Tri-Color Cauliflower Salad is simple and delicious – and it makes an ideal side dish to bring to a summer barbecue because it is equally delicious served chilled or at room temperature.  We steamed, then chilled the cauliflower florets – then tossed them with an easy, zesty dressing made with shallots, lemon juice, Dijon mustard, fresh tarragon and capers.

Tri-Color Cauliflower Salad - A light and zesty salad made with rainbow cauliflower. Great for summer cookouts!

You can, of course, make this Tri-Color Cauliflower Salad using all white cauliflower florets if that is all that you can find at your local market. (It will be equally delicious!)

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Tri-Color Cauliflower Salad

  • Prep Time: 45 mins
  • Cook Time: 10 mins
  • Total Time: 55 minutes
  • Yield: 6-8 servings

Ingredients

  • 1 teaspoon kosher salt
  • 1 pound white cauliflower, about half a head, cut into florets
  • 1 pound orange cauliflower, about half a head, cut into florets
  • 1 pound green cauliflower, about half a head, cut into florets
  • ¼ cup extra virgin olive oil
  • 1/3 cup shallots, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon fresh tarragon, minced
  • 1 tablespoon capers

Instructions

  1. Place a steamer basket in a large pot and add just enough water to reach bottom of basket. Bring to a boil covered. Sprinkle in salt and add cauliflower and bring back to a rolling simmer. Cover and cook five minutes. The cauliflower should have a little bite but be somewhat cooked. Drain and chill.
  2. While the cauliflower is chilling, sauté the shallots in the olive oil until translucent, about three minutes. Pour into a bowl and refrigerate.
  3. Once the vegetables are chilled, place cauliflower in a large bowl.
  4. In a small bowl, place lemon juice, Dijon, salt, pepper and tarragon. While whipping, add oil and shallots.
  5. Pour over cauliflower and toss then top with capers and serve.

Disclosure: This post contains affiliate links.


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Tri-Color Cauliflower Salad - A light and zesty salad made with rainbow cauliflower. Great for summer cookouts!

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