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4.29 from 7 votes

Cauliflower Faux-Tato Summer Salad

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dairy Free, Grain/Gluten Free, Nut Free, Paleo, Refined Sugar Free, SCD Legal, Vegan, Whole30
Servings: 3


  • 1 medium head cauliflower
  • 1 tbsp olive oil
  • 1 bunch asparagus approx 15 spears, cut in half
  • 3/4 cup green beans cut in half
  • 1 cup halved cherry tomatoes
  • 1/4 cup red onion finely chopped
  • 2 tbsp chopped fresh basil


  • 2 cloves garlic crushed
  • 1 tsp mustard powder or dijon mustard
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp fresh parsley
  • 1/4 tsp salt
  • 1/4 tsp pepper


  • Preheat the oven to 200 degrees celsius (400 degrees Fahrenheit)
  • Cut the cauliflower head into bite sized florets and place on a baking sheet, drizzle with 1 tbsp olive oil and bake in the oven for 20 to 25 minutes until the cauliflower florets are slightly tender and golden but not mushy. Set aside and allow to cool.
  • Bring a shallow pan of water to a boil and add the asparagus and green beans. Cook for 4 to 5 minutes. While the beans and asparagus are cooking prepare an ice bath by filling a large bowl with ice and cold water.
  • As soon as the vegetables are done, plunge them in the ice bath to completely cool.
  • In a bowl or blender mix all of the ingredients for the vinaigrette. Set aside.
  • In a large serving bowl combine the asparagus, green beans, halved cherry tomatoes, cauliflower florets, red onion and chopped fresh basil. Top with the vinaigrette and toss until well combined. Serve