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Home » Salads » Cauliflower Fennel Salad -With Lemon!

Cauliflower Fennel Salad -With Lemon!

March 25, 2017 , Updated February 26, 2020 Maria 10 Comments

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An overhead shot of the cauliflower salad with a few lemon slices and fennel fronds scattered about.

This make-ahead Cauliflower Fennel Salad recipe is just perfect for potlucks. The tangy vinaigrette transforms this simple salad into a taste sensation!

An overhead shot of the colorful Cauliflower Fennel Salad.

Crunchy cauliflower, refreshing fennel, and a tangy lemon vinaigrette is the basis for this tasty make-ahead salad.

If you are familiar with the licorice-like flavor of fennel, you know it pairs wonderfully with citrus fruits as well as roasted vegetables. 

Two great examples are this Fennel Orange Salad, and this Fregola Salad.

If you are not particularly fond of adding raw fennel to salads, you can always try adding grilled fennel. The taste transformation from licorice to sweet when grilling this vegetable is truly spectacular.

As in most salad recipes, the most time-consuming part is chopping all the vegetables. So grab your cutting board and the sharpest knife you have so that we can begin..

Thinly sliced lemon slices on a wooden board.

Let’s Prep our Refreshing Salad:

Before we begin chopping, place a couple of liters of water in a pot of water, cover and bring to a bowl. 

Just a gentle reminder to properly rinse your fruit and vegetables under running water and pat them dry.

Separate 1 head of cauliflower into florets and place in a nonreactive bowl. Glass or ceramic works well.

Next, cut 1 organic lemon into very thin slices and place it in the same bowl with the cauliflower.

Finally, cut the stalks from one fennel bulb. Trim a very thin slice from the base of the bulb and remove any of the outer tough layers if they appear to be blemished. You can use a peeler to remove any spots.

Dice the fennel and set aside. Reserve the fronds to garnish the salad. 

An overhead shot of thinly sliced lemon slices and cauliflower florets.

HOW TO MAKE THIS CAULIFLOWER FENNEL SALAD:

You can now proceed with the unconventional method of pouring boiling water and totally submerging the cauliflower and lemon. Allow standing together for about 8 minutes. 

The tangy vinaigrette for the fennel salad in a jar.

In the meanwhile, let’s prepare the vinaigrette by simply shaking all of the ingredients together in a mason jar.

The vinaigrette ingredients are  ½ cup olive oil, ¼ cup white vinegar, juice of 1 lemon,  2 tablespoons of chopped Italian flat-leaf parsley, 2 teaspoons of freshly chopped oregano, 1 teaspoon of dry mustard, 1 minced garlic clove and of course salt and pepper.

The tangy vinaigrette is added to the cauliflower and fennel in the bowl.

Strain the water from the cauliflower and lemon.  Add the diced fennel and 1 cup of pitless olives.

Add the tangy vinaigrette and toss everything together.

Refrigerate for a couple of hours or up to 2 days in an airtight container. When ready to serve, just toss in about 2 cups of cherry tomato halves.

Taste and adjust seasonings.

Garnish with fennel fronds and serve.

Aren’t the bright colors of this fennel salad recipe just wonderful?

A close up shot of the colorful fennel salad consisting of olives, cauliflower, fennel, cherry tomatoes, fresh oregano, fennel fronds and lemon zest.

Tips and Tricks:

  • There is an idle refrigeration time of 2 hours in order for the flavors to marinate. Do not skip this step.
  • Add the tomatoes just before serving the salad, this prevents them from becoming mealy.
  • Feel free to use your favorite herbs and spices.
  • Refrigerate for up to 3 days.

What goes well with this salad?

Whether served chilled or at room temperature, it’s a great side salad served with this Baked Cod Fish or these Healthy Tuna Patties. 

Italian Salads we Love:

  • Italian Tomato Cucumber Salad
  • Arugula Cherry Tomato Salad
  • Italian Potato Salad
  • Tomato Mozzarella Salad
  • Italian Chopped Salad

 

Cauliflower Fennel salad in a yellow bowl.

Origins of this Cauliflower Salad Recipe:

Ever since I can remember and still to this day, I am a big fan of Elizabeth Baird, one of the former food editors of Canadian Living Magazine.

As a result, I have countless cookbooks that she authored. One such cookbook is “Vegetarian Dishes, Canadian Living’s best”, which was first published in 1997.

I immediately fell in love with the simplicity, convenience, and adaptability of this recipe.

I tweaked the ingredients of the vinaigrette to suit my families’ taste – feel free to do the same. The other change I made was the addition of green olives and fennel.

This is one of my go-to fennel salad recipes for potlucks or buffet parties…, especially in the summer.

Hopefully, you will enjoy it as much as I do.

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria 

★★★★★ If you have made this refreshing salad, I would love to hear about it in the comments below and be sure to rate the recipe!

A close up shot of the colorful fennel salad consisting of olives, cauliflower, fennel, cherry tomatoes, fresh oregano, fennel fronds and lemon zest.

Cauliflower Fennel Salad

This make-ahead Lemon Fennel Salad recipe is perfect for potlucks or buffet parties. The tangy vinaigrette turns this simple salad into a taste sensation!
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: Canadian
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 6 servings
Calories: 246kcal
Author: Maria Vannelli RD

Ingredients

  • 1 head cauliflower separated in florets
  • 1 lemon thinly sliced
  • 1 head fennel chopped
  • 1 cup olives green and/or black
  • 2 cups cherry tomatoes halved

vinaigrette:

  • ½ cup extra virgin olive oil
  • ¼ cup white vinegar
  • juice of 1 lemon
  • 2 tablespoons Italian parsley fresh
  • 2 teaspoons oregano minced, fresh or 1 teaspoon dry
  • 1 teaspoon dry mustard
  • 1 clove garlic minced
  • salt and pepper to taste
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Instructions

  • In a non-reactive bowl, pour boiling water over the cauliflower and lemon and allow to stand together for about 8 minutes.
  • Meanwhile, combine all of the ingredients for the vinaigrette together in a mason jar. Set aside.
  • Drain water from cauliflower and lemons and place in a non-reactive mixing bowl.
  • Add the fennel.
  • Pour the vinaigrette over the vegetables and toss everything together.
  • Cover and refrigerate for a minimum of 2 hours or up to 2 days in an airtight container.
  • Just before serving, add sliced tomatoes and toss together.
  • Taste and adjust seasonings.
  • Garnish with fennel fronds and serve.
Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

There is an idle refrigeration time of 2 hours in order for the flavors to marinate.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
*adapted from Canadian Living

Nutrition

Serving: 1serving | Calories: 246kcal | Carbohydrates: 12g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Sodium: 406mg | Potassium: 606mg | Fiber: 5g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 73.7mg | Calcium: 75mg | Iron: 1.7mg
Tried this recipe?Mention @shelovesbiscotti or tag #shelovesbiscotti!

 

 

 

Salads, Vegetarian

About Maria

Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

Comments

  1. Nicoletta @sugarlovespices says

    March 30, 2017 at 12:21

    Yummy! Always on the search for new salads, that are my go-to lunch almost every day. This is just lovely, plus I like everything lemon! That sharpener is fantastic, it can really change your life in the kitchen!

    Reply
    • Maria says

      March 30, 2017 at 18:51

      I am also a big fan of salads… regardless of the season. I got a little carried away with the sharpener 😉 Appreciate you dropping by ♥

      Reply
  2. Barbarito-Levitt Paula says

    March 27, 2017 at 09:40

    Love the recipe, exactly the type of think we enjoy. I generally stay away from home sharpening devices, but you have captured my interest and I intend to order one. Yes, a dull knife is one of the most dangerous tools in the kitchen but it difficult for most to understand this. Thank you for yet another informative and enjoyable post!

    Reply
    • Maria says

      March 29, 2017 at 20:30

      When I was very young, I remember how there would be a “professional knife sharpener” that would drive through the neighborhood every Saturday morning… he had some sort of loud speaker attached to his “truck” announcing his arrival and those who wanted their knives sharpened would meet him in the street. Needless to say, I love my new found gadget. Thanks for dropping by Paula ♥

      Reply
  3. Rosa says

    March 26, 2017 at 04:39

    5 stars
    Oh my gosh, Maria! Yum!! This sounds like a faster and easier version of homemade giardaniera! I honestly am not a big fan of salads (my parents always made a iceberg salad dressed with vegetable oil, white vinegar, salt and oregano … now I wonder how I used to eat that), but this salad sounds so delicious!! And that knife sharpner? AMAZING!!! Your post convinced me that I need to get one for myself. 🙂 I looked them up on Amazon (Germany) and they are not badly priced. Thanks for sharing your recipe and introducing me to Any Sharp knife sharpner!

    Reply
    • Maria says

      March 26, 2017 at 10:17

      Rosa, you have described this salad perfectly! My mom would make the perfect giardiniera that I still have not been able to reproduce… in the meanwhile I make this recipe. I have resolved my problems of dull knives with this new gadget of mine…just fell in love with this product. Thanks for dropping by Rosa… Buona Domenica ♥

      Reply
  4. Jovina Coughlin says

    March 25, 2017 at 10:17

    Delicious combination.

    Reply
    • Maria says

      March 25, 2017 at 10:19

      I absolutely agree! Thanks so much for dropping by Jovina ♥

      Reply
  5. Maria says

    March 25, 2017 at 08:50

    Never thought of using cauliflower as a salad! Tks for sharing, have a great day!????

    Reply
    • Maria says

      March 25, 2017 at 09:09

      I always have to refrain myself from munching on this salad when I have it “marinating” in the fridge. Hope you enjoy it Mar! Thanks for dropping by ♥♥♥

      Reply

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Hello and Welcome to She Loves Biscotti!
I'm Maria: dietitian and full time content creator. Join me as I share traditional Italian recipes from my youth, to modern twists on classics using fresh and seasonal ingredients.

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