Cauliflower Salad


The corn and tomatoes make this salad sweet and crunchy, while the Stilton makes it rich and creamy. If the cheese is served on individual portions, this recipe can be served again cold for 2-3 more days.

1 head of cauliflower, cored and cut into ½” chunks

1 ½ cups cooked fresh corn, or one 15-ounce can        

1 cup diced heirloom or sungold tomato

1 cup whole pitted green olives

¼ cup chopped fresh parsley

3 cloves garlic, chopped

1 tablespoon lemon juice

1 tablespoon olive oil

½ teaspoon salt

Fresh ground black pepper to taste

Crumbled Stilton cheese for each portion

Lemon wedges


  1. Core and chop the cauliflower. The easiest way to do this is to cut the head in half, then take the flat side of each half and cut out the visible stem and leaf portion. The rest of the head will come apart easily- be sure to make the chunks of cauliflower bite-sized or smaller- this will make it easier to pick up with a fork.
  2. Place the cauliflower and the rest of the ingredients, except for the cheese and lemon wedges, in a large bowl and toss together.
  3. Serve with lemon wedges and crumbled Stilton sprinkled on top.  
Serving Size:
Makes 6 servings.
Seattle Tilth
Kate Bandzmer, Community Kitchens Northwest intern.