Cauliflower, Snap Peas & Tomato Salad

Cauliflower, Snap Peas & Tomato Salad

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READY IN 50 mins
PREP TIME 25 mins
COOK TIME 25 mins

This veggie-dense salad is a great way to pack more veggies into your diet. Cauliflower, snap peas and tomatoes are tossed in a walnut dressing and garnished with capers, herbs and hazelnuts.


  • ¾ pound snap peas, ends trimmed
  • 1 cauliflower
  • 1 - 2 T olive oil
  • Salt & pepper to taste
  • 1 pint cherry tomatoes. sliced in half
  • Zest strips from 1 orange
  • 2 T capers, chopped
  • 1 handful of dill, torn
  • 1 handful of cilantro, roughly chopped
  • 1 handful mint, torn
  • ¼ cup toasted hazelnuts, roughly chopped


  • 1Heat the oven to 400 degrees. Bring a large pot of water to boil. Add the snap peas and parboil for 2 minutes. Drain and immediately plunge into an ice bath to stop the cooking process. When cooled, drain and spread on a clean tea towel to dry.
  • 2Cut the florets from the cauliflower in uniform 2" pieces. Place on a roasting pan and drizzle with olive oil. Use your hands to coat all the florets with oil. Season with salt and pepper to taste. Arrange florets in roasting pan cut-side down, with plenty of space between florets. Roast for 10 to 15 minutes, remove from oven and turn and return to oven for 5 to 10 minutes, until florets are nicely browned. Remove from oven and set aside to cool.
  • 3Make salad dressing by combining garlic, mustard and vinegar in a small bowl. Whisk in walnut oil and season with salt and pepper to taste.
  • 4When ready to serve combine cauliflower, snap peas, tomato halves, citrus strips, capers herbs and hazelnuts in a large bowl. Toss with the salad dressing and transfer to a large serving platter.