Warm Cauliflower Salad

Warm Cauliflower Salad
  • 4 servings
  • 0:15 Preparation
  • 0:03 Cooking
  • 0:18 Total Time


Add all
  • Salad

  • 1 Tbsp.
    (15 mL)


  • 1

    cauliflower, broken into florets

  • 0.500

    minced onion

  • To taste mixed red, green and yellow pepper strips

  • 3/8 cup
    (95 mL)

    sliced pitted black olives

  • 2

    small tomato,seeded and diced

  • 5 oz
    (150 g)

    feta cheese, crumbled

  • 1 Tbsp.
    (15 mL)

    coarsely chopped oregano

  • Dressing:

  • 2 Tbsp.
    (30 mL)

    Dijon mustard

  • 2 Tbsp.
    (30 mL)

    raspberry vinegar

  • 1/2 cup
    (125 mL)

    extra virgin olive oil

  • To taste Salt and pepper



In a pan, bring salted water to a boil and add turmeric. Add cauliflower and blanch about 2-3 minutes. Drain.

Put cauliflower in a salad bowl or serving dish. Mix in onion, peppers, black olives, tomatoes, feta and oregano. Pour dressing over vegetables and mix.


In a small bowl, whisk mustard and raspberry vinegar together until blended.

Add oil in a thin stream, whisking constantly. Season to taste with salt and pepper.

This recipe is taken from Menu, Plaisirs maraîchers, the magazine put out by the Quebec Produce Growers Association and produced by Upperkut . Photographs by Benoît Levac.

Source: Ass. des Jardiniers-Maraîchers du Québec

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