Cauliflower Lemon Basil Salad with toasted capers, fresh basil and cherry tomatoes in a bowl.

Cauliflower Lemon Basil Salad with Toasted Capers

This Cauliflower Lemon Basil Salad features fresh crunchy cauliflower and sweet cherry tomatoes tossed with fresh basil, toasted capers and a light lemon vinaigrette.
Course Salads and Dressings
Cuisine Italian, Mediterranean
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 4
Calories 189kcal
Author Flavour & Savour


  • 1 head cauliflower
  • 2 lemons
  • 2 cups cherry tomatoes, halved
  • 2 tbsp capers
  • 1 sprig fresh basil leaves, chiffonade sliced

Lemon Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 tsp dry mustard
  • 1 clove garlic, minced
  • salt and pepper


  • Drain 2 tablespoons capers, rinse and pat dry. Heat 1/4 inch oil in small skillet. Add capers and fry, stirring occasionally, for 3 - 5 minutes. Remove with a slotted spoon and drain on paper towel.
  • Remove leaves and core from cauliflower and cut into bite-sized florets.
  • Slice one of the lemons thinly, remove seeds.
  • Add cauliflower florets and lemon slices to a large bowl. Pour boiling water over top to cover. Let stand for 3 minutes. Drain and transfer to serving bowl. Refrigerate while you prepare the dressing and remaining ingredients.
  • Just before serving, add halved cherry tomatoes, fresh basil and toasted capers. Toss with dressing (you may not need it all, depending on your tastes), garnish with a few fresh basil leaves and serve.


Calories: 189kcal | Carbohydrates: 16g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 172mg | Potassium: 666mg | Fiber: 5g | Sugar: 6g | Vitamin A: 390IU | Vitamin C: 118.1mg | Calcium: 54mg | Iron: 1.6mg