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Does your green salad routine need a colorful shake-up? Take advantage of the season’s bounty and make this farmers market cauliflower salad — a mouthwateringly memorable recipe we adapted from Noshing with the Nolans.
This sensational rainbow-hued salad features tender bites of colorful cauliflower florets, scallions, shredded carrot, diced red bell pepper, watermelon radish slices, and thin wedges of avocado tossed with a simple homemade red wine vinaigrette. It’s almost too pretty to put a fork in. Almost! After your first nibble, you’ll be hooked and ready to make this delish dish for every special dinner occasion. Definitely impressive as a holiday side dish, this salad is so easy to prepare, you can also serve it alongside your casual weeknight fare. The bright colors and unusual vegetables will even get your kids excited to chow down.
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Though you can swap in regular white cauliflower and red-skinned radishes for this salad, the colored cauliflower and watermelon radish give it appetizing intrigue. Even better, colored cauliflower delivers more antioxidants than its white counterpart and watermelon radishes tend to have a milder flavor than the more pungent garden-variety radishes.
Colored cauliflower, a cruciferous vegetable related to broccoli and Brussels sprouts, comes in green, purple, and orange varieties. It has a mild, nutty, almost sweet flavor and can be eaten raw or cooked. It is steamed until just tender in this farmers market cauliflower salad and, unlike some colorful vegetables, does not lose its showy hue when subjected to heat. A popular farmers market find, colored cauliflower may also be available at your local supermarket.
The watermelon radish, another crucifer vegetable, is an heirloom variety of the daikon radish. They have light green skin, a brilliant fuschia-colored core, and when sliced, resemble a slice of watermelon. They are larger than red radishes and get instant attention when tossed in a salad. Not readily available in most supermarkets, watermelon radishes can be found at specialty produce markets. They are worth the search!
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Prepare the cauliflower
Colored cauliflower — in gorgeous hues of purple, yellow, and green — gives this salad irresistible appeal. Place the cauliflower heads on a chopping block and cut or tear off the florets.
Steam the cauliflower
Place the cauliflower florets in a large pot with a steamer basket. Add water and steam the cauliflower until it is just tender. Drain off the water and let the cauliflower cool slightly.
Make the salad dressing
A simple vinaigrette brightens up the flavors in this salad. In a medium bowl, whisk together red wine vinegar, olive oil, celery salt, garlic salt, and black pepper. Set the dressing aside.
Toss the salad
In a large bowl, combine the cauliflower florets, scallions, carrot, bell pepper, radishes, avocado, and fresh parsley. Drizzle on the dressing and toss to coat.
Transfer the salad to a serving bowl
Place the salad in a serving bowl and refrigerate until chilled.
Not only is it colorful — it’s delectable!
A simple yet beautiful salad!
Easily impress your dinner guests with this dish
Farmers market cauliflower salad
Yield 4 servings
Ingredients
Salad
- 6 cups colored cauliflower florets
- 3 scallions, sliced on the diagonal
- 1/2 cup shredded carrot
- 1 whole sweet red pepper, seeded, large dice
- 10 slices watermelon radish
- 1 small avocado, pitted, peeled, sliced
- 2 tablespoons chopped fresh Italian parsley
Dressing
- 1 tablespoon red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon celery salt
- 1/2 teaspoon garlic salt
- Freshly ground black pepper, to taste
Instructions
- Place cauliflower heads on a chopping block. Cut or tear off florets.
- Place cauliflower in a large pot with a steamer basket. Add water and simmer until cauliflower is just tender. Drain and cool cauliflower slightly.
- Make the dressing. In a medium bowl, whisk together red wine vinegar, olive oil, celery salt, garlic salt, and pepper. Set aside.
- In a large bowl, toss cauliflower, scallions, carrot, sweet red pepper, radishes, avocado, and Italian parsley.
- Drizzle on dressing and toss.
- Pour into a serving bowl.
- Refrigerate until chilled. Serve.
Courses Salad
