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    Home » Gourmet Salads

    Heavenly Purple Cauliflower Salad

    Filed Under: Gourmet Salads, Winter Salads

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    Our Purple Cauliflower Salad is packed with aromatic flavours and looks sensational with its vibrant violet hues. Teamed with green olives, almonds and coriander seeds it's ideal for impressing guests at a dinner party. 

    Jump to Recipe Print Recipe

    Purple cauliflower salad in shallow dark grey patterned salad bowl with parsley sprigs on the top right corner.

    What I LOVE About this Salad

    I just love its regal purple hues it really adds the WOW factor to your dinner table. We have used warming whole coriander spice and crunchy almonds to make it a warm and toasty salad, ideal for cold winter nights by the fire!

    However, if you prefer an Asian style cauliflower then you have got to give our Miso Cauliflower Salad a try or for a delightfully crunchy salad try our Cauliflower Tabbouleh.

    Table of contents

    • What I LOVE About this Salad
    • What makes purple cauliflower purple?
    • Top Tip
    • What to serve it with
    • Ingredients & Substitions
    • You Will Need:
    • How to Make it
    • Common Questions (FAQs)
    • Looking for more brassIca salad inspiration?
    • Recipe Card
    • Pin me now & save for later!

    What makes purple cauliflower purple?

    While you may be fooled into thinking that it has been genetically modified in order to get its bright purple colour, it is not the case at all.

    Just like all purple-hued fruits and vegetables, like red cabbage and blueberries, purple cauliflower gets its gorgeous violet hues from anthocyanin a flavonoid-rich in antioxidants. 

    Jump to our FAQ section for tips on choosing, where to buy and white cauliflower differences.

    Top Tip

    To prevent your cauliflower from changing colour add a squeeze of lemon juice while you are cooking it.

    What to serve it with

    This is a great salad for cooler weather, it pairs well with your Christmas or Thanksgiving Turkey, roasts, stews casseroles and ravines. Try it with...

    • a pork belly roast
    • a hearty beef casserole
    • a warming tagine

    Ingredients & Substitions

    • Purple Cauliflower - I could not resist this gorgeous bright purple beauty at the farmers market when I saw it and it truly does make this salad special. However, you can certainly swap it for any colour cauliflower or even Romanesco here. You can add some pomegranate arils for a pop of colour or sliced chilli.
    • Parsley - added as colour contrast and for its fresh green flavour. Fresh mint or coriander/cilantro are great alternatives.
    • Green Olives - added here for their tanginess they can be replaced with any of your favourite olive varieties such as Kalamata or Sicilian. Hate olives, not a problem try capers instead.
    • Almonds - added for some crunch, pistachios, brazil nuts or hazelnuts are a great alternative.
    • Coriander Seeds - added for their earthy aroma and warmth, completely different to fresh coriander/cilantro. Cumin, caraway or fennel seeds are also great options.

    You Will Need:

    Labelled ingredients needed to make purple cauliflower salad.

    How to Make it

    1PREPARE CAULIFLOWER
    Wash the cauliflower, remove the core and leaves and cut into small florets. You need to pat it dry, otherwise, it will spit at you when you add it to the frypan.

    • HANDS REMOVING THE CORE FROM PURPLE CAULIFLOWER ON A WOODEN BOARD WITH RED KNIFE ON SIDES
      WASH & REMOVE THE CORE
    • HANDS CUTTING PURPLE CAULIFLOWER INTO FLORETS WITH A RED KNIFE ON A WOODEN CHOPPING BOARD
      CUT INTO FLORETS

    2COOK CAULIFLOWER
    Heat a large non-stick frypan on medium heat, add the olive oil and heat until warm, then add the cauliflower with a squeeze of lemon juice and sauté until golden brown. (Approximately 10-15 minutes, you will notice it darkening in colour).

    • ADDING PURPLE CAULIFLOWER TO A HOT PAN
      ADD CAULIFLOWER TO HOT PAN
    • COOKED PURPLE CAULIFLOWER FLORETS IN PAN
      COOK TILL GOLDEN BROWN

    3ADD AROMATICS & HERBS
    In the meantime, roughly chop the green olives and almonds, do this next to the stovetop so you can keep an eye on your cauliflower.

    Then add the coriander seeds and stir through until well distributed throughout the cauliflower florets, cook the seeds until golden and fragrant. You know they are ready when you can smell their gorgeous earthy, fruity aroma.

    Time to add your chopped green olives and almonds, the lemon zest and the remaining lemon juice. Now, stir everything through the florets and cook until the cauliflower is tender. (Approximately 5-10 minutes).

    In the meantime wash the parsley, shake or pat it dry then roughly chop.

    Remove cooked cauliflower from the heat toss through the chopped parsley and if it is looking a bit dry add 2-3 tablespoons of olive oil.

    Arrange in a salad bowl, drizzle with some oil and serve either hot or cold - I like mine piping hot from the stove!

    • CHOPPED GREEN OLIVES ON A WOODEN BOARD WITH A KNIFE AND HALVED OLIVES IN A WHITE DISH
      CHOP THE GREEN OLIVES & ALMONDS
    • ADDING CORIANDER SEEDS TO PAN WITH PURPLE CAULIFLOWER
      ADD THE CORIANDER SEEDS
    • ADDING OLIVES, ALMONDS & ZESTTO PAN WITH PURPLE CAULIFLOWER
      ADD OLIVES, ALMONDS & ZEST
    • Roughly chopped parsley leaves on a wooden board with a stainless steel knife on the side.
      ROUGHLY CHOP PARSLEY
    • ADDING LEMON JUICE TO HOT PAN WITH CAULIFLOWER
      ADD LEMON JUICE & ALLOW TO SIZZLE
    • ADDING PARSLEY TO PAN WITH REMAINING PURPLE CAULIFLOWER SALAD INGREDIENTS
      ADD THE PARSLEY
    • Purple cauliflower salad in a dark grey bowl with parsley on the side.
      ARRANGE IN A SALAD BOWL & SERVE PIPING HOT!

    Common Questions (FAQs)

    What's the difference between white and purple cauliflowers?

    Purple cauliflower is higher in antioxidants than regular white cauliflower it is milder tasting with a sweeter and nuttier taste without any of the pungent aroma or bitter taste that the white has. 
    Did you know that the edible florets of cauliflower are referred to as the “curd”?

    Where can I buy coloured cauliflower?

    As cauliflower is in season during autumn/fall and winter you are more likely to find it at a farmers market or at a specialty greengrocer. 

    I surprisingly stumbled across mine at a farmers market during the summer months and then ran across a stack at my supermarket.

    How do I choose the best purple cauliflower?

    Just like you would any other cauliflower variety, make sure that the leaves are fresh and not limp and droopy.
    Look for heads that are tightly closed and firm, without any blemishes or brown spots.
    It should smell fresh and grassy but not sulphur like and it should be bright and evenly coloured.

    Can I use white cauliflower instead?

    Not a problem at all, if you can’t find a coloured caullie then by all means you can replace it with a white or even with romanesco instead.
    As they are so similar there is nothing to change in the recipe apart from cooking times.

    Can I make Purple Cauliflower Salad ahead?

    It all depends, if you want to serve this as a hot side then no it really cannot be made ahead. However, if you are going to serve this as a cold side then it can be made several hours in advance or even the day before.
    Keep it in an airtight container in the fridge and bring it to room temperature before serving. Also,  add the parsley just before serving so that it does not wilt or discolour.

    How can I store it?

    Any leftover salad still tastes great after several days in the fridge just store it in an airtight container.

    What can I do with the leftovers?

    To change it up you can chop it up and use it as a filling in a frittata with some crumbled feta. Or even stir it through some cooked pasta with cream, Parmesan cheese and minced garlic.

    What diets is Purple Cauliflower best suited to?

    This is a great salad for Paleo, Vegan, Vegetarian and Whole30 eaters.
    For Low Carb and Keto eaters, it contains 19 grams of total carbs or 9 grams of net carbs

    Looking for more brassIca salad inspiration?

    CLOSE UP OF BROCCOLINI SALAD WITH CRISPY CHORIZO & FETA
    BROCCOLINI, CHORIZO & FETA
    ROMANESCO SALAD IN PINK SALAD BOWL WITH PARSLEY AND PARMESAN FLAKES IN PINK BOWL ON THE SIDE
    ROMANESCO SALAD
    KALE AND BROCCOLI SALAD IN PORTRAIT
    KALE & BROCCOLI SALAD

    Recipe Card

    Purple cauliflower salad in a dark grey bowl with parsley on the side.

    Purple Cauliflower Salad

    Our Purple Cauliflower Salad is packed with aromatic flavours and looks sensational with its vibrant violet hues. Ideal for impressing guests at a dinner party. 
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    * Times are an estimate and will depend on your skill level
    Course: Salad
    Cuisine: Middle Eastern
    Keyword: almonds, cauliflower, green olive
    Difficulty: Capable Cooks
    Diet: Paleo, Vegan, Vegetarian,, Whole30
    Servings: 4 as a side
    Calories: 408kcal
    Ingredients
    • 900 grams purple cauliflower (approximately 6 cups, 32oz)
    • ¼ cup olive oil
    • Sea salt and cracked pepper
    • 2 tbsps coriander seeds
    • ½ cup almonds roughly chopped
    • ½ cup green olives roughly chopped
    • 1 tablespoon lemon zest
    • ⅓ cup lemon juice fresh
    • 3 tbsps olive oil
    Metric - Imperial
    Instructions
    • Wash the cauliflower, remove the core and leaves and cut into small florets, then pat dry. You don’t want it to spit at you when you add it to the frypan.
    • Heat a large non-stick frypan on medium heat, add the olive oil and heat until warm, then add the cauliflower a squeeze of lemon juice and sauté until golden brown. (Approximately 10-15 minutes, you will notice it darken in colour).
    • In the meantime, roughly chop the green olives and almonds.
    • Add the coriander seeds and stir until well distributed throughout the cauliflower florets; cook them until golden and fragrant.
    • Add green olives, zest and lemon juice, stir through the cauliflower, and cook until the cauliflower is tender. (Approximately 5-10 minutes).
    • In the meantime, wash the parsley, shake or pat dry and roughly chop.
    • Remove the cooked cauliflower from the stove, toss through the chopped parsley and add 2-3 tablespoons of olive oil if it looks dry.
    • Arrange in a salad bowl and serve when you are ready. I
    Nutrition information is calculated using an ingredient database and should be considered an estimate.
    Calories: 408kcal | Carbohydrates: 19g | Protein: 10g | Fat: 36g | Saturated Fat: 4g | Sodium: 307mg | Potassium: 732mg | Fiber: 10g | Sugar: 7g | Vitamin A: 66IU | Vitamin C: 280mg | Calcium: 78mg | Iron: 8mg
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

    Pin me now & save for later!

    PURPLE CAULIFLOWER SALAD IN A DARK GREY BOWL WITH PARSLEY ON THE SIDE & TEXT OVERLAY
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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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