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Cauliflower Salad

Cauliflower Salad


Cauliflower is a cruciferous vegetable that is good for preventing cancer. It is high in fiber and extremely nutritious. This makes a great main dish, especially in warm weather.

  • 1 head cauliflower, steamed
  • 2 potatoes baked or microwaved (approximately 1 pound); if organic, don’t peel.
  • 1 small red onion, sliced
  • 1 can pitted black olives (15 ounces), rinsed and drained Romaine lettuce
  • 1 or 2 cans (2 ounces each) anchovies


Chill ingredients except for the anchovies. Separate the cauliflower into florets. Slice the potatoes with skin on. Arrange the ingredients in a pretty design of your choice on lettuce leaves and decorate with the anchovies. Sprinkle with the oil from the anchovies. Serve chilled or at room temperature.

Add 1 or 2 cans of chunk light tuna fish in water (no salt), sardines or wild salmon depending on how many people you are serving. Drain the canned fish.

Faigie (aka Flo) Goodman is the author of the cookbook Something Healthy to Eat with over 600 recipes. The recipes in the book reversed her husband's high cholesterol to excellent without medication.
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