Spanish Cauliflower Salad Recipe


Spanish Cauliflower Salad is a very refreshing, and very a Spanish, way to prepare cauliflower.  A favorite salad served in small amounts at Tapa Bars in Spain.  There are lots of interesting ways to prepare cauliflower, but this is one of my favorite way.

This Spanish Cauliflower Salad is also a Gluten Free and Diabetic Friendly recipe.

More wonderful Salad and Salad Dressing Recipes.

Please check out my Spanish Paella Dinner Menu (with recipes) using this delicious Cauliflower Salad as a tapa.


Spanish Cauliflower Salad Recipe:
Prep Time
20 mins
Total Time
20 mins
Course: Salad
Cuisine: Spanish
Keyword: Spanish Cauliflower Salad Recipe
Servings: 6 servings
Spanish Cauliflower Salad:
  • 1 small head cauliflower
  • 2 teaspoons lemon juice, freshly squeezed
  • 3 tablespoons egg, hard-cooked and minced
  • 1 tablespoon parsely, minced
  • 1/4 cup olive oil, extra-virgin
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, mashed to a paste or put through a garlic press
  • 1 tablespoon small capers
  • 1 teaspoon paprika
  • Dash of cayenne pepper
  • Salt
Spanish Cauliflower Salad Instructions:
  1. Prepare the Dressing Recipes; set aside.

  2. Cut off the thick stems of the cauliflower (Trim off the stems very close to the flowerets) and break or cut into small flowerets.

  3. Head of Cauliflower      Cut up cauliflower

  4. Place the prepared cauliflower in 1-inch of boiling salted water to which the 2 teaspoons of lemon juice has been added.  Cover and simmer for about 10 to 12 minutes, or until just barely tender.

  5. Remove from heat and drain well; cool.

  6. Pour over the cauliflower and mix with a rubber spatula until the dressing is absorbed.  Add additional salt is necessary.  Marinate the cauliflower in the Dressing for several hours or overnight.

  7. To serve, sprinkle with the minced egg and parsley.

  8. Makes 6 servings.

Dressing Instructions:
  1. In a bowl, lightly beat together the olive oil, wine vinegar, garlic, capers, paprika, cayenne pepper, and salt.


Source:  I adapted this recipe from the cookbook called Tapas, The Little Dishes of Spain, by Penelope Casas.

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