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This super easy, fresh Spicy Cauliflower Salad with Cilantro is packed with flavor! Just soak the cauliflower in boiling water for a few minutes, them toss in peas, red onions, cilantro, and a flavorful turmeric vinaigrette and you’re all set with a healthy, delicious, vegan, gluten free cauliflower salad recipe.
Ingredients
Scale
Salad:
- 1 medium head cauliflower (1 ½ pounds), broken into small florets (about 5 cups)
- 1 cup frozen peas, thawed (or fresh, blanched)
- ½ small red onion, thinly sliced
- 1 small jalapeno pepper, seeded, finely diced
- ½ cup fresh chopped cilantro
Turmeric Vinaigrette:
- ½ lemon, juiced
- 1 ½ tablespoons extra virgin olive oil
- 1 small clove garlic, minced
- 1/2 teaspoon turmeric
- 1/4 teaspoon cumin
- ¼ teaspoon black pepper
- 1/4 teaspoon salt (optional)
Instructions
- Half-fill a medium pot with water. Cover and bring to a boil. Remove pot from the burner, add cauliflower pieces, and allow to sit for about 3 minutes, until cauliflower is crisp-tender in texture. Drain cauliflower in a colander and set aside to cool.
- Place cooled cauliflower, peas, red onions, jalapeño, and cilantro in a large bowl.
- To make the turmeric vinaigrette: In a small dish, whisk together lemon juice, olive oil, garlic, turmeric, cumin, black pepper, and salt (optional). Drizzle over cauliflower mixture and toss together.
- Serve immediately or chill until serving time. Store in airtight container in the refrigerator for up to 5 days.
- Makes 8 servings (3/4 cups each)
- Prep Time: 12 minutes
- Cook Time: 3 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 56
- Sugar: 3 g
- Sodium: 34 mg
- Fat: 3 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 2 g