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5 from 1 vote

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. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salad
Cuisine: Middle Eastern
Keyword: almonds, cauliflower, green olive
Difficulty: Capable Cooks
Diet: Low Carb, Paleo, Vegan, Vegetarian,, Whole30
Servings: 4 as a side
Calories: 408kcal


  • 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 tbsp lemon zest
  • cup lemon juice fresh
  • 3 tbsps olive oil


  • 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 through until well distributed throughout the cauliflower, cook the seeds 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).
  • Wash the parsley, shake or pat dry and roughly chop.
  • Remove from the cooked cauliflower from the heat add the chopped parsley toss through and if it is looking a bit dry add 2-3 tablespoons of olive oil.
  • Arrange in a salad bowl and serve when you are ready.


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