This Winter Purple Cauliflower Salad is topped with a citrus dressing, that ads acids and a bright taste to the vegetables. It mixes purple and white cauliflower, some broccoli, red kidney beans and slivered almonds, citrus dressing drizzled over it, and topped with a few mint leaves, just because!

Winter Purple Cauliflower Salad [Vegan]

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For the Salad:

  • 1 head purple cauliflower
  • 1/4 head cauliflower
  • 1/4 head broccoli
  • 2 tablespoons canned red kidney beans
  • 1 tablespoon slivered almonds
  • 1 tablespoon olive oil
  • Pinch of salt
  • Dash of black pepper

For the Dressing:

  • 1/2 orange, juice
  • 1 lemon, juice
  • 1/2 orange, zest
  • 2 tablespoons olive oil
  • Pinch of salt
  • Dash of black pepper


  1. Preheat oven to 320°F
  2. Cut cauliflower and broccoli into florets and add them to a baking tray. Drizzle the veggies with olive oil, season with salt and pepper and place into preheated oven to roast for about 15 minutes. Stir the vegetables and roast for another 5-10 minutes until fork-tender and golden brown. Remove from oven and set aside to cool.
  3. Prepare the dressing: add orange juice, lemon juice, orange zest, olive oil, salt and pepper into a jar, cover with a lid and give it a good shake until it combines.
  4. Drizzle the dressing over the roasted vegetables and toss around to combine. The acid in the dressing will turn the purple cauliflower back to a vibrant color.
  5. In a pan, dry-roast slivered almonds and add to the vegetables.
  6. Serve the salad with red kidney beans and a few mint leaves.

Nutritional Information

Per Serving: Calories: 178 | Carbs: 15 g | Fat: 12 g | Protein: 6 g | Sodium: 126 mg | Sugar: 6 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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