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Sun-dried Tomato Pesto Cauliflower Salad.

Sun-dried Tomato Pesto Cauliflower Salad

These Sun-dried Tomato Pesto Cauliflower Salad is packed with flavour and perfect for a quick healthy lunch during your busy week. 
Course Salad, Side Dish
Cuisine American
Keyword gluten-free, low-carb, Paleo Salad, side dish, spring
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 people
Calories 188kcal


For the Salad

  • 1 small cauliflower head cut in florets
  • 4 cups Romaine lettuce chopped
  • 1 cup cherry tomatoes cut in half
  • ½ cup red onions sliced
  • 2 medium boiled eggs cut in quarter
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • ½ teaspoon fresh parsley chopped

For the Sun-dried Tomato Pesto


  • Steam the cauliflower head by filling a large pot with about 2 cups of water and place a steamer basket in the bottom.
  • Bring the water to a boil. Place the cauliflower florets into the steamer basket.
  • Cover the pot and steam until the cauliflower florets are fork tender (6-8 minutes).
  • Remove from the heat and let the cauliflower cool down for 5 minutes.
  • In a food processor add all the ingredients for the sun-dried tomato pesto and process on low for about 1 or 2 minutes.
  • Place the steamed cauliflower in bowl and add 3 tablespoons of the sun-dried tomato pesto which you just made (save the rest of the sun-dried tomato pesto to other recipes like this one). Mix well together to combine.
  • In a large salad bowl, add Romaine lettuces, cherry tomatoes, red onions and boiled eggs.
  • In a mason jar, pour the freshly squeezed lemon juice and olive oil. Add salt, pepper and whisk everything together. Continue to whisk while streaming in the olive oil. Taste to check the seasoning.
  • Pour the dressing over the salad and toss well.
  • Add the cauliflower and garnish it with fresh parsley. Enjoy!


  • You can soak the red onions in cold water to mellow them out.
  • You can buy pre-cut cauliflower florets if you prefer.
  • Feel free to make the eggs ahead of time to make making this cauliflower salad faster.
  • To store: If this salad will be your lunch at work, bring the dressing in a separate container to avoid the salad getting soggy. Everything will keep well when separate from the dressing for up to 4 days. 


Serving: 1/4 | Calories: 188kcal | Carbohydrates: 14.7g | Protein: 8.6g | Fat: 11.9g | Saturated Fat: 2.3g | Cholesterol: 123mg | Sodium: 327mg | Fiber: 5.1g | Sugar: 7.4g