Recipe courtesy of Laura Calder

Cauliflower Salad

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 to 6 servings
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1 small cauliflower or half of a large one

2 generous handfuls black olives, sliced

2 generous handfuls sun-dried tomatoes, packed in oil

2 handfuls fresh tarragon or basil leaves, chopped

1 clove garlic, minced

Zest of 1 lemon, and juice to taste 

Extra-virgin olive oil, for drizzling

Salt and freshly ground pepper


  1. Break the cauliflower into florets, discarding the central stem. Slice them thinly and put them in a bowl. Toss with the olives, sun-dried tomatoes, tarragon, garlic and lemon zest. Squeeze over lemon juice to taste. Drizzle in some olive oil and season with salt and pepper. Taste and adjust the quantities to suit your tastes.