Select Page

Cauliflower Salad with Toasted Sunflower Seeds

A seasonal raw vegetable salad with a lightly spiced warming vinaigrette and toasted sunflower seeds. 


Warming spices help aid digestion, especially good to eat with raw vegetable salads.  Parsley is a cleansing, nutrient-dense superfood.

  • Serves2-4
  • Cooks in
  • Prep time 10 mins
  • Low Carb

    Low-Carb recipes have a low carbohydrate count.  No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.

  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Raw
  • Vitamins Minerals


adds to shopping list


  • ½ cauliflower - cut in small florets
  • 2 baby bok choy - diced
  • 2 celery sticks - thinly sliced
  • 1 carrot - thinly sliced
  • 1 cup cucumber - slices
  • ½ red pepper | capsicum - small dice
  • ½ - 1 cup parsley | herb leaves
  • ¼ cup sunflower seeds - toasted
  • 2 cups baby kale leaves - optional


  • 2 tbsp olive oil | orange juice*
  • 4 tbsp sherry vinegar
  • 2 tsp maple syrup
  • 1 tsp salt | dulse
  • ½ tsp | 20 grinds black pepper
  • ½ tsp aleppo | chilli flakes
  • ½ tsp smoked paprika
  • ¼ tsp gnd allspice
  • ¼ tsp gnd cumin



Cauliflower Salad with Toasted Sunflower Seeds



WASH VEG.  Cut cauliflower in ½ then into small bite-size florets.

SLICE and dice all the salad ingredients and toss them all together in a bowl.

TOAST sunflower seeds in a dry-fry pan on the stove for a few minutes until golden – watch closely; they can burn quickly.



ADD all ingredients to a glass jar, shaker or blender and blend until well combined.

TASTE adjust salt & vinegar, and spices to taste. 



TOSS ½ the vinaigrette into the salad, mixing to coat well.

PLATE salad over baby kale if using.  Sprinkle with toasted sunflower seeds and serve with remaining dressing on the side.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

* OIL-FREE use the juice of 1 orange instead of oil.


SWAP vinaigrette for balsamic dressing, or Honey Mustard Dressing, or Lemon Tahini Sauce.


SWAP VEGETABLES for what you have and love.  


SWAP Cauliflower for romesco or lightly steamed broccoli.


ADD cooked chickpeas or white beans or adzuki beans, or lentils.


THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider.
Please remember to read food ingredient labels. 

Cook with Confidence

Support your Health

Make healthy taste great

Chef's Table

Membership $12 / mth


Our Recipe Membership Plans

take the guesswork out of what to cook each week
"how to" help for sustainable dietary changes
support your health
follow the seasons ~ local farm's & markets


Whole Plant Life

Membership $9 / mth


Our latest nourishing in-season recipes ~ eat to THRIVE

Member Recipe

Basil, Kale & White Bean Pesto Dip

Member Recipe

Chickpea, Corn & Quinoa Salad

Member Recipe

Oil-free Summer Fruit Crumble

Member Recipe

Shaved Cucumber & Summer Squash Salad with Blossoms