Warm Cauliflower Salad

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Do you ever forget about your favorite dress, or a pair of earrings, or maybe your most comfortable pair of flats, only to rediscover and fall in love with it all over again? It happens to me quite often, and not just with clothing and accessories. This past weekend, I rediscovered how much I love cauliflower.

Growing up, my dad used to boil cauliflower florettes, put them into an egg wash, drench them in bread crumbs and then pan fry them: amazing. I’m not going to go as far as to say that mashed cauliflower would replace mashed potatoes for me, but it’s definitely a vegetable I enjoy.

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Inspired by Apron Anxiety’s Jennifer’s Warm Potatoes with Mustard Recipe

Warm Cauliflower Salad

Warm Cauliflower Salad

Yields: 4 servings | Serving Size: 3/4 cup | Calories: 140 | Total Fat: 13.5 g | Saturated Fat: 1.9 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 84 mg | Carbohydrates: 4.9 g | Dietary Fiber: 2.2 g | Sugars: 1.9 g | Protein: 2.1 g | SmartPoints (Freestyle): 4 |


  • 1 head of cauliflower separated into florettes and cooked until tender in salted water {do not overcook!}
  • 1 tablespoon Inglehoffer stone ground mustard {I discovered this mustard when I was visiting my parents in Seattle and completely fell for it. I had to buy it as soon as I got back to DC!} or other spicy mustard of choice
  • 1 tablespoon red wine vinegar
  • 1/4 cup olive oil
  • salt & pepper
  • 1 tablespoon capers
  • 1-2 tablespoons thinly sliced red onions


  1. Drain the cauliflower and put it into a large salad bowl.
  2. In a small bowl, whisk together the mustard, vinegar, olive oil, salt and pepper. Add to the cauliflower.
  3. Add capers and red onions to the cauliflower and mustard dressing and gently combine.
  4. Serve right away.
  5. Make 2-4 Servings


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