This simple, make-ahead Best Ever Lemony Cauliflower Fennel Salad is just perfect for potlucks or buffet parties. Whether served chilled or at room temperature, the vegetables retain just a hint of their firm texture, and the tangy vinaigrette pairs perfectly with the vegetables.
I would also like to mention that this salad can be kept refrigerated for a couple of days. So if you are like me and like to prep your food on the week end for the rest of the week, this is the perfect recipe for you.
Before I show you how easy this salad comes together, I would like to share with you what has become one of my favorite kitchen tools.
A couple of months ago, I received an opportunity to review the AnySharp knife sharpener. I had never heard of this product before so naturally I looked it up online. Let’s just say my curiosity was piqued.
If you have just a couple of minutes, take a look at the ease with which all types of knives can be sharpened.
Are you intrigued? Well, I was and when I got my Any Sharp knife sharpener, I just had to test it out. As a butcher’s daughter, I would often be told by my dad about the importance of keeping your knives sharp. As strange as it might sound, a dull knife is more dangerous than a sharp knife… when properly handled of course!
I attached my Any Sharp knife sharpener on my counter top, quite easily because of the suction cup. I then proceeded to sharpen a dull knife that I had in my kitchen drawer. Once I wiped clean my knife, I could not believe how thin I was able to slice my lemons; and it was totally effortless. I then proceeded to slice some tomatoes and once again, I was in total awe. The company refers to themselves as “The World’s Best Knife Sharpener” and based on my experience, I would have to agree with them.
Needless to say, I was absolutely thrilled. I got a little carried away and sharpened a few more of my knives… and then I remembered the Best Ever Lemony Cauliflower Fennel Salad…
Okay, so once your cauliflower and lemon have been perfectly sliced, place them in a non-reactive bowl. You can now proceed with the unconventional method of pouring boiling water over the cauliflower and lemon and allow to stand together for about 8 minutes.
In the meanwhile, you can prepare the vinaigrette by simply shaking all of the ingredients together in a mason jar.
Drain the cauliflower and lemon and place in a mixing bowl. Add the rest of the salad ingredients except for the tomatoes. Pour the 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 the tomatoes. I prefer to serve this salad with a slotted spoon. Aren’t the colors just wonderful?
Origins of the recipe for Best Ever Lemony Cauliflower Fennel Salad:
I have been a big fan of Canadian Living Magazine ever since I was a teenager. I was a magazine subscriber for many decades and still to this day, a big fan of Elizabeth Baird, who was, of course one of the former food editors. As a result, I have countless cookbooks that she has 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. I absolutely love the licorice flavor of fennel, especially in salads, when paired with citrus fruits (if you are looking for more fennel-inspiration, may I suggest this Refreshing Italian Fennel Citrus Salad or this Fregola Salad with Roasted Red Pepper).
This Best Ever Lemony Cauliflower Fennel Salad is one of my go-to salad recipes. Hopefully, you will enjoy it as much as I do.
- 1 cauliflower head, separated in florets
- 1 lemon, thinly sliced
- 1 small fennel head, chopped
- 1 cup olives (green and/or black)
- 2 cups cherry tomatoes, halved
- ½ cup extra virgin olive oil
- ¼ cup white vinegar
- juice of 1 lemon
- 2 tablespoons fresh Italian parsley
- 2 teaspoons minced fresh oregano (or 1 teaspoon dry)
- 1 teaspoon dry mustard
- 1 garlic clove, minced
- salt and pepper to taste
- 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.
Thanks for dropping by,
Ciao for now!
Disclosure: I have been provided with a complimentary AnySharp knife sharpener. I have not received any monetary compensation for this review. Views and opinions expressed in this post are entirely my own.