Cauliflower Spinach Salad

Cauliflower Spinach Salad


Salads, I can’t get enough of it. For many people only summer is reason to think of salads again. We eat them all year, every season. Fresh vegetables are available throughout the year so why wait until summer? We always eat a salad as main dish, but of course it’s equally delicious as lunch or as a side dish at dinner. A salad is very quick and easy to prepare and it’s fresh and healthy. Moreover, a salad is incredibly cheap, so that’s another advantage. Thus, enough reasons to eat it frequently.

The possibilities to vary with salads are endless. You can quickly serve something amazing with the most simple ingredients. With a little lettuce, a few tomatoes, avocado and corn as base ingredients for example, you can vary endlessly. You can add whatever you find tasty and for the cherry on top you can finish it with a delicious homemade dressing. Lime juice mixed with some red wine vinegar and a good extra virgin olive oil for example. Simple, but oh so tasty. Varying with ingredients makes eating a salad not only special, but also gives just as much fun in the preparation of it.

So far I’ve only posted a few salads on my blog, but I can tell you that a main dish salad is served at least four times a week in this house. Salads in all shapes and sizes, with the most diverse components. Like this Cauliflower Spinach Salad for instance. When thinking of cauliflower, most people imagine a main dish, with some mashed potatoes, perhaps some meat and of course gravy. Nothing wrong with that!! But when I see cauliflower, I always think of the surprising things you can do with it. Incorporate it into a salad for example, but then raw. The same with spinach. The next time you want to eat salad and you’re using standard lettuce, then replace it with spinach one time, also simply raw. You will notice the subtle difference of the spicy flavor of spinach in an instant. Also, most children find both raw cauliflower and spinach quite tasty, so who knows they’ll be very glad if you serve it this way. In this particular salad, the combination of cauliflower, spinach, grated carrots, raisins and crumbled feta creates a real crunchy and fresh mergion of different tastes. To go with it I served a Chermoula dressing. This sauce of Moroccan origin is often used as a marinade for meat and fish, hence as a dressing. There are lot of different versions in circulation , but the essence of Chermoula is a mixture of spices like coriander, cumin and fresh chilies, blended with herbs, garlic, fresh lemon juice and olive oil. Spicy, but soooo good!!

This salad is ideal as a main dish, for lunch, but also a great side dish at dinner. On top of that it stays crunchy and fresh for quite a long time as a leftover, so who knows, maybe it can go along to work or school in a bowl. Is there anything negative to say about this salad? In my opinion there isn’t, but I leave that entirely up to you. In any case, at my place, it definitely became the big favorite within no time.




Recipe Cauliflower Spinach Salad

Total Time: 45 minutes

Serving Size: 4 persons

Recipe Cauliflower Spinach Salad


  • 1 cauliflower
  • 250 gr fresh spinach
  • 2 carrots
  • 100 gr raisins
  • 250 gr feta cheese (roughly crumbled)
  • black pepper and (Himalayan)salt to taste
  • Chermoula Dressing
  • 50 gr fresh coriander (chopped)
  • 120 ml extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp fresh lime juice
  • 3 cloves garlic (finely chopped)
  • 1 red chilli (finely chopped)
  • 1 tbsp smoked paprika
  • ½ tbsp sweet paprika
  • 1½ tsp ground cumin
  • ¼ tsp cayenne pepper
  • ¼ tsp black pepper
  • 1 tsp (Himalayan) salt


    Chermoula Dressing
  1. In a mixing bowl, combine the olive oil, garlic, lemon juice and lime juice.
  2. Add all remaining ingredients EXCEPT fresh coriander and stir everything together well.
  3. Add the fresh coriander and stir again. Set aside.
  4. Salad
  5. Remove the leaves and stem of the cauliflower, wash the florets, cut them in half and put them in a nice salad bowl .
  6. Remove the outside of the carrots, grate it and add to the cauliflower florets.
  7. Add the raisins.
  8. Wash the spinach thoroughly, dry thoroughly and add to the salad (cut the spinach leaves in half if you prefer).
  9. Mix everything together well.
  10. Add the Chermoula dressing and stir again thoroughly.
  11. Season with pepper and (Himalayan)salt.
  12. Add the crumbled feta.

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