Mangez Québec

Athena’s warm cauliflower salad




  • 15 ml (1 tbsp.) turmeric
  • 1 Quebec cauliflower, broken up into florets
  • 150 g (5 oz.) minced onion
  • 100 g (3 1/2 oz.) mixture of red, green and yellow pepper strips
  • 100 g (3 1/2 oz.) pitted black olives, sliced
  • 100 g (3 1/2 oz.) diced seeded tomatoes
  • 150 g (5 oz.) feta cheese, crumbled
  • 15 ml (1 tbsp.) fresh oregano, coarsely chopped

Salad Dressing

  • 30 ml (2 tbsp.) Dijon mustard
  • 30 ml (2 tbsp.) raspberry vinegar
  • 125 ml (1/2 cup) olive oil
  • Salt and pepper



Bring salted water to a boil in a pot and add turmeric. Drop in cauliflower florets and parboil for only a few minutes. Drain cauliflower. Transfer cauliflower to a salad bowl or serving dish; add minced onion, mixed peppers, black olives, tomatoes, feta cheese and oregano. Toss thoroughly. Drizzle vegetables with dressing and toss thoroughly.

Salad Dressing

Measure mustard into a small bowl. Pour in raspberry vinegar. With a whisk or fork, whip to smooth texture. Gradually add olive oil in a thin stream while whisking constantly. Season with salt and pepper to taste.

Chef Julien - MENU Plaisirs maraîchers - 2004

produits utilisés

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