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Purple Cauliflower Salad Recipe

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 12
Author: Angela Roberts


  • 1 head purple cauliflower
  • 1 head green cauliflower
  • 1 cup chopped sunflower seeds or chopped toasted walnuts
  • 2/3 cup golden raisins can use dried cranberries
  • 4 bunches of scallions
  • 1 cup walnut vinaigrette see recipe below
  • sea salt
  • pepper
  • red pepper flakes as needed
  • !Walnut Vinaigrette or Champagne Vinaigrette found here
  • 2 clove garlic minced
  • 2 tablespoon dijon mustard
  • 6 tablespoons walnut vinegar can use white vinegar or champagne vinegar
  • 6 tablespoons extra virgin olive oil
  • 6 tablespoons walnut oil
  • 2 teaspoon red pepper flakes


  • Cut out the bottom core of cauliflower. Discard
  • Slice cauliflower as thin as you can. Mandolin is best, but you can slice with good sharp knife.
  • Toss with vinaigrette.You will want the vinegar to be pronounced. I found that the cauliflower doesn't hold the vinegar taste.
  • Season with salt and pepper to taste.
  • Add in chile flakes.
  • Add golden raisins, chopped scallions, nuts, (reserve some nuts for garnish).
  • !Vinaigrette Instructions
  • Infuse olive oil with chopped garlic for 20 minutes.
  • Put mustard in a jar and mix well with vinegar.
  • Slowly add olive oil. Mix well.
  • Add red pepper flakes.
  • Season with salt and pepper.
  • Add nuts right before serving.


This is a recipe using two heads of cauliflower, making a lot of salad for a party.
You can cut this recipe in half. You can see what that looks like at this recipe.