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Tri-Color Cauliflower Salad

Yield: 6-8 servings 1x
Prep: 45 minsCook: 10 minsTotal: 55 minutes


  • 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


  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.

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